Avaliação química, microbiológica e sensorial de jambu (Spilanthes oleracea L.) minimamente processado
Jambu is a vegetable, is very consumed in the North, but for its consumption it’s necessary to prepare. Thus, the goal of this study is the minimum processing of jambu. The same was obtained in local fair, processed in the stages of selection, washing, root cutting, sanitization, final rinsing, drai...
| Autor principal: | MIRANDA, Laiane Cristina Freire |
|---|---|
| Outros Autores: | SOUSA, Fernanda Rafaele Santos, SILVA, Alessandra Eluan da, COSTA, Bielly Yohanne Pereira, PELAIS, Ana Carla Alves |
| Grau: | Capítulo de Livro |
| Idioma: | por |
| Publicado em: |
2020
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| Assuntos: | |
| Acesso em linha: |
https://livroaberto.ufpa.br/jspui/handle/prefix/861 |