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CARACTERIZAÇÃO DE FARINHAS DE FEIJÃO CRIOULO (Phaseolus vulgaris L.) E SUA UTILIZAÇÃO NA ELABORAÇÃO DE MAIONESE
(Universidade Federal de Santa Maria, 2016-03-14)
The objective of this study was to characterize the two landrace common bean flour (in shell and shelled) and then apply one of them in partial replacement of mayonnaise in egg yolk. After obtaining the flour, it was ...