Skip to content
VuFind
  • Login
    • English
    • Deutsch
    • Español
    • Français
    • Italiano
Advanced
  • Cite this
  • Text this
  • Email this
  • Print
  • Export Record
    • Export to RefWorks
    • Export to EndNoteWeb
    • Export to EndNote
  • Save to List
  • Permanent link
Cover Image

Saved in:
Bibliographic Details
Main Author: Rita de Cássia Avellaneda GUIMARÃES
Format: Artículo científico
Language:en
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Subjects:
Agrociencias
solubility
Dipteryx alata
protein fractions
functional properties
in vitro digestibility
Online Access:https://www.redalyc.org/articulo.oa?id=395940113007
Tags: Add Tag
No Tags, Be the first to tag this record!
  • Holdings
  • Description
  • Table of Contents
  • Comments
  • Similar Items
  • Staff View

Internet

https://www.redalyc.org/articulo.oa?id=395940113007

Similar Items

  • Características dos frutos e sementes de quatro procedências de dipteryx alata vogel (baru)
    by: Marlene M. Malavasi
    Published: (2000)
  • Thermal properties of defatted meal, concentrate, and protein isolate of baru nuts (Dipteryx alata Vog.)
    by: Rita de Cássia Avellaneda GUIMARÃES
    Published: (2012)
  • EFFECT OF CHICKPEA (Cicer arietinum L.) GERMINATION ON THE MAJOR GLOBULIN CONTENT AND IN VITRO DIGESTIBILITY
    by: Guilherme Vanucchi PORTARI
    Published: (2005)
  • ACEITABILIDADE E QUALIDADE FÍSICO-QUÍMICA DE PAÇOCAS ELABORADAS COM AMÊNDOA DE BARU
    by: Grazielle Gebrim Santos
    Published: (2012)
  • PHYSICAL AND MECHANICAL PROPERTIES OF HEAT TREATED WOOD FROM Aspidosperma populifolium, Dipteryx odorata AND Mimosa scabrella
    by: Solange de Oliveira Araújo
    Published: (2016)

Search Options

  • Search History
  • Advanced Search

Find More

  • Browse the Catalog
  • Browse Alphabetically
  • Explore Channels
  • Course Reserves
  • New Items

Need Help?

  • Search Tips
  • Ask a Librarian
  • FAQs