USING OF CASHEW KERNEL OIL EXTRACTION RESIDUE TO FORMULATE A CANDY TYPE “PAÇOCA”

JANICE RIBEIRO LIMA; Ana Carolina O. Nobre; Lana G. S. Garcia; ÍDILA MARIA DA SILVA ARAÚJO; Deborah S. Garruti

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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USING OF CASHEW KERNEL OIL EXTRACTION RESIDUE TO FORMULATE A CANDY TYPE “PAÇOCA”

JANICE RIBEIRO LIMA ¹ ; Ana Carolina O. Nobre ; Lana G. S. Garcia ; ÍDILA MARIA DA SILVA ARAÚJO ² ; Deborah S. Garruti

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JANICE RIBEIRO LIMA et al. USING OF CASHEW KERNEL OIL EXTRACTION RESIDUE TO FORMULATE A CANDY TYPE “PAÇOCA”. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/using-of-cashew-kernel-oil-extraction-residue-to-formulate-a-candy-type-pacoca?lang=en>. Acesso em: 01 Jul. 2026. Copy citation

JANICE RIBEIRO LIMA, 2022, USING OF CASHEW KERNEL OIL EXTRACTION RESIDUE TO FORMULATE A CANDY TYPE “PAÇOCA”. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/using-of-cashew-kernel-oil-extraction-residue-to-formulate-a-candy-type-pacoca?lang=en>. Copy citation

JANICE RIBEIRO LIMA. (2022, May). USING OF CASHEW KERNEL OIL EXTRACTION RESIDUE TO FORMULATE A CANDY TYPE “PAÇOCA”. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

JANICE RIBEIRO LIMA, USING OF CASHEW KERNEL OIL EXTRACTION RESIDUE TO FORMULATE A CANDY TYPE “PAÇOCA”. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/using-of-cashew-kernel-oil-extraction-residue-to-formulate-a-candy-type-pacoca?lang=en Copy citation

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¹ Universidade do Estado de Santa Catarina ;

² Departamento de Bioquímica/ Universidade Federal de Pernambuco

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Food Processing

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