PROPERTIES OF PARTIALLY DEFFATED BRAZIL NUT FLOUR

Vasconcelos, O.S.; Nádia Cristina Fernandes Corrêa; Suzana Caetano da Silva Lannes

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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PROPERTIES OF PARTIALLY DEFFATED BRAZIL NUT FLOUR

Vasconcelos, O.S. ; Nádia Cristina Fernandes Corrêa ¹ ; Suzana Caetano da Silva Lannes ²

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Vasconcelos, O.S.; Nádia Cristina Fernandes Corrêa; Suzana Caetano da Silva Lannes. PROPERTIES OF PARTIALLY DEFFATED BRAZIL NUT FLOUR. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/properties-of-partially-deffated-brazil-nut-flour?lang=en>. Acesso em: 18 Out. 2026. Copy citation

Vasconcelos, O.S., 2022, PROPERTIES OF PARTIALLY DEFFATED BRAZIL NUT FLOUR. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/properties-of-partially-deffated-brazil-nut-flour?lang=en>. Copy citation

Vasconcelos, O.S.. (2022, May). PROPERTIES OF PARTIALLY DEFFATED BRAZIL NUT FLOUR. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Vasconcelos, O.S., PROPERTIES OF PARTIALLY DEFFATED BRAZIL NUT FLOUR. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/properties-of-partially-deffated-brazil-nut-flour?lang=en Copy citation

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¹ Universidade Federal do Pará ;

² Departamento de Tecnologia Bioquímico-Farmacêutica / Faculdade de Ciências Farmacêuticas / Universidade de São Paulo

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Food Processing

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