Chemical composition of processed baru (Dipteryx alata Vog.) almonds: Lyophilization and roasting

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Published in:African journal of agricultural research 2014-03, Vol.9 (13), p.1061-1069
Main Authors: Rodrigo, Martins Fraguas, Anderson, Assaid Simo, Renato, Leal Silva, Claudia, Mendes dos Santos, Denise, Alvaranga Rocha, Tassia, Silva Tavares, Tamara, Rezende Marques, Mariene, Helena Duarte, Silvana, Marcussi, Celeste, Maria Patto de Abreu
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creator Rodrigo, Martins Fraguas
Anderson, Assaid Simo
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Mariene, Helena Duarte
Silvana, Marcussi
Celeste, Maria Patto de Abreu
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doi_str_mv 10.5897/AJAR2014.8469
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title Chemical composition of processed baru (Dipteryx alata Vog.) almonds: Lyophilization and roasting
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