Production and chemical characterization of peach (PRUNUS PERSICA) kernel flour

Journal of Food Process Engineering

Volumn 34, Issue 4, 2011, Pages 1253-1265

  Pelentir, Norberto ^a   Block, Jane Mara ^a   Monteiro Fritz, Alcilene Rodrigues ^a   Reginatto, Valéria ^a   Amante, Edna Regina ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

AGRO-INDUSTRIAL RESIDUE; BIOLOGICAL ASSAYS; BLACK BEANS; CHEMICAL CHARACTERIZATION; DRYING RATES; ETHER EXTRACTS; FRUIT WEIGHT; FUNCTIONAL FOODS; LINOLEIC; MALTODEXTRINS; NEW PRODUCT; PEACH OIL; PRUNUS PERSICA;

DRYING; ETHERS; FRUITS; ORGANIC COMPOUNDS; VEGETABLE OILS;

FATTY ACIDS;

ARACHIS HYPOGAEA; GLYCINE MAX; PRUNUS PERSICA;

EID: 79960705810     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00519.x     Document Type: Article

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