Production optimization of passion fruit peel flour and its incorporation into dietary food
This study aimed to obtain passion fruit peel flour and incorporate it as an ingredient in the development of dietary cookies. Drying proceeded by an experimental design with variable temperature and time and storage trial of the obtained flour was conducted in plastic packaging under optimized cond...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 2 vom: 03. März, Seite 132-139 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Bakery products dietary fiber physical properties Dietary Fiber Dietary Proteins |
| Online verfügbar |
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