Using of flour mesocarp of babassu (Orbignya sp.) in food preparation of fresh pasta noodles type
The pasta is a consumed food a globally with high levels of acceptability in all social classes. As basically consisting of wheat flour is considered an energy food but low in nutrients and high glycemic index. Thus, it is vitally important that research be developed with alternative raw materials t...
| Principais autores: | Cavalcante Neto, Adeval Alexandre, Soares, João da Paixão, Pereira, Cecília Teresa Muniz, Gomes, Maron Stanley Silva Oliveira, Sabaa-Srur, Armando Ubirajara Oliveira |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3518 |
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