Evaluation of the "meat" basic cashew(Anacardium occidentale L.) submitted to different cooking methods and sensory acceptance of new products.
Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico === The growing demand for processed food products means there is a need to develop technologies which can lead to products being developed which only slightly alter the sensory and nutritional characteristics and which are easy to use. C...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal do CearÃ
2012
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| Online Access: | http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=8541 |