Utilization of waste vegetable for the production of seasoned cassava flour/Aproveitamento de residuos vegetais para producao de farofa temperada

Among the alternatives to avoid waste, stands out the use of parts of foods that are usually neglected. Considering the need to provide a healthy diet rich in nutrients, the use of plant parts is an alternative to improve the nutritional quality of the menu and reduce food waste. Thus, the aim was t...

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Veröffentlicht in:	Alimentos e nutrição 2011-10, Vol.22 (4), p.657
Hauptverfasser:	Damiani, Clarissa, da Silva, Flavio Alves, Rodovalho, Ester Candido, Becker, Fernanda Salamoni, Asquieri, Eduardo Ramirez, Oliveira, Rodrigo Almeida, Lage, Moacir Evandro
Format:	Artikel
Sprache:	spa
Online-Zugang:	Volltext
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