Food sci. technol, campinas, 40(2): 401-407, apr.-june 2020 401/407 401 food science and technology

HIGHLIGHTS

• who: (Print and collaborators from the (UNIVERSITY) have published the research work: Food Sci. Technol, Campinas, 40(2): 401-407, Apr.-June 2020 401/407 401 Food Science and Technology, in the Journal: Nutritional composition of CSB revealed that carbohydrates (26.4 ± 1.2% w/w) and lipids (24.4 ± 0.8% w/w) were the most abundant macronutrients, followed by fiber (22.2 ± 0.3% w/w) and proteins (14.2 ± 0.2% w/w) (Table 1). These contents, which are even better than those reported for the cupuassu pulp (Souza et_al, 2011), correspond to an . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or E-mail:

  If you don't have an account, you can create one here.