Effect of High Isostatic Pressure (HIP) and High Pressure Homogeneization (HPH) on technological properties of Brazil nut-based beverage
Brazil nut (Bertholletia excelsa Bonpl.), previously known as Pará nut, introduces high nutritional quality and is an important protein; selenium, and vitamin E source. The kernel nut still is prevalently consumed in natura, but in the last few years it has been used on alternative diets, mainly on...
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| Main Authors: | , , |
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| Format: | Online |
| Language: | Portuguese |
| Published: |
Universidade Estadual de Campinas
2019
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| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/2625 |
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