Elaboração de barra de cereal sabor maracujá-do-mato.

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Author(s): RYBKA, A. C. P.

Summary: Este trabalho apresenta uma metodologia para a elaboração de barra de cereal sabor maracujá-do-mato, os ingredientes necessários, proporções e formulação a ser seguida.

Publication year: 2015

Types of publication: Booklets

Unit: Embrapa Semi-arid Region

Keywords: Barra de cereal, Maracujá, Maracujá da caatinga, Maracujá-do-mato, Passiflora, Passiflora cincinnata, Planta nativa, Processamento

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