Obtenção de farinha de soja preta torrada com perda reduzida de antocianinas.
Obtenção de farinha de soja preta torrada com perda reduzida de antocianinas.
Author(s): FELBERG, I.; GALDEANO, M. C.; OLIVEIRA, D. R. de; FREITAS, S. C. de; GODOY, R. L. de O.; SANTIAGO, M. C. P. de A.; CONTE, C.; ESTEVES, T. C.; PEREIRA, J. de N.; CARRÃO-PANIZZI, M. C.
Publication year: 2016
Types of publication: Booklets
Unit: Embrapa Food Technology
Keywords: Antocianinas, Fruteira nativa, Mirtáceas, Processamento, Prática agroindustrial
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