Chemical and physical characterization of Macaúba pulp and nut lipids obtained by dry crystallization between 15 and 25ºC.
Chemical and physical characterization of Macaúba pulp and nut lipids obtained by dry crystallization between 15 and 25ºC.
Author(s): MARIANO, R. G. de B.; PRIMO, B. F.; NOGUEIRA, R. I.; COURI, S.; FREITAS, S. P.
Publication year: 2011
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Food Technology
Keywords: Caracterização físico-química, Macaúba
Observation
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