Estudo da reidratação do feijão verde (Vigna unguiculata L. Walp) desidratado por micro-ondas com e sem pré-tratamento osmótico
The green bean has organoleptic and nutritional characteristics that make it an important food source in tropical regions such as the Northeast of Brazil. It is a cheap source of protein and important for nutrition of rural population contributing significantly in subsistence farming of the families...
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| Format: | doctoralThesis |
| Sprog: | por |
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Universidade Federal do Rio Grande do Norte
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| Online adgang: | https://repositorio.ufrn.br/jspui/handle/123456789/15920 |
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