• Nenhum resultado encontrado

The reusing technology of guava peel, pulp and core for cookies elaboration / A tecnologia do reaproveitamento da casca, polpa e núcleos de goiaba para a elaboração de biscoitos

N/A
N/A
Protected

Academic year: 2020

Share "The reusing technology of guava peel, pulp and core for cookies elaboration / A tecnologia do reaproveitamento da casca, polpa e núcleos de goiaba para a elaboração de biscoitos"

Copied!
12
0
0

Texto

Loading

Imagem

Table 1. Concentration of flour (g) using to make the cookies.
Table 3. Solids composition of the standard cookie
Table 4. Percentage composition of the cookies containing 5% of guava flour

Referências

Documentos relacionados

The probability of attending school four our group of interest in this region increased by 6.5 percentage points after the expansion of the Bolsa Família program in 2007 and

Assim, objetivando estimular a discussão, buscou-se, em princípio, a compreensão do que vem a ser e como são defi nidas as políticas sociais, como vem ocorrendo o processo

Portanto, o objetivo desse estudo será analisar a influência da dor lombopélvica na funcionalidade e sonolência diurna em gestantes residentes no município de Santa

Dentre os resultados, após análise da influência individual de variáveis diversas no surgimento de psicoses funcionais, foram obtidas as OR de 2,07 (IC de 95%: 1,13-3,80)

The aim of this study was to extract pectin from the guava pulp during 7 days of ripening by two methods (ethanol and EDTA extraction) and suggest modifications in the methods

This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the

The objective of this study was to develop cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the