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Desenvolvimento de polpa de butiá (Butia odorata) seca utilizando processos de secagem por micro-ondas e ultrassom
(Universidade Federal de Santa Maria, 2017-09-11)
The drying method must be chosen carefully in order to reduce the damage caused by
heating to the physical-chemical characteristics and sensorial quality of the dried product.
Thus, the objective of this work was to ...
Compostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorata
(Universidade Federal de Santa Maria, 2012-02-27)
The Butia odorata has received special attention from the scientific community because of their
nutritional and functional properties that have been revealed, in addition to its rightdown sensory
characteristics. The aim ...