Desenvolvimento e estabilidade de caldos à base de feijão comum (Phaseoulus vulgaris) da variedade preto e feijão caupi (Vigna uniguiculata) da variedade manteiguinha
The reuse of by-products from the food industry (rejects and/or coproducts) has been globally widespread and it represents an excellent strategy to comprise various aspects of Food Science and Technology. In this study, the goal was to develop two powdered bean broths: (1) using common beans (Pha...
| Autor principal: | DIAS, Juliana Setúbal |
|---|---|
| Grau: | Dissertação |
| Idioma: | por |
| Publicado em: |
Universidade Federal do Pará
2025
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.ufpa.br/jspui/handle/2011/16858 |