Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/481812
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dc.contributor.authorGERMANI, R.pt_BR
dc.contributor.authorPACHECO, C. A. P.pt_BR
dc.contributor.authorCARVALHO, C. W. P.pt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created1998-12-17pt_BR
dc.date.issued1997pt_BR
dc.identifier.citationArquivos de Biologia e Tecnologia, Curitiba, v. 40, n. 1, p. 19-27, 1997.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/481812pt_BR
dc.descriptionFifteen popcorn cultivars grown in Brazil were analysed for expansion power, percent composition, dietary fiber, minerals, vitamins and aminoacids. The mean Expansion Power was 23,1, low for the international standards. The second major component in popcorn is the dietary fiber, ranging from 21 to 29%. Minerals and vitamins are presents in small amounts. Popcorn, like others cereals, is defficient in the limiting aminoacid lysine ans triptophan. The popcorn consuption, without addition of other ingredients, can be used in sodium restricted diets, and is a good source for dietary fiber intake.pt_BR
dc.language.isoporpt_BR
dc.rightsopenAccesspt_BR
dc.subjectCaracteristicapt_BR
dc.subjectBrasilpt_BR
dc.subjectPhysicalpt_BR
dc.subjectChemicalpt_BR
dc.subjectCharacteristicspt_BR
dc.titleCaracterísticas físicas e químicas dos principais cultivares de milho pipoca plantados no Brasil.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2018-06-11T11:11:11Zpt_BR
dc.subject.thesagroComposição Químicapt_BR
dc.subject.thesagroFísicapt_BR
dc.subject.thesagroMilho Pipocapt_BR
dc.subject.thesagroQuímicapt_BR
dc.subject.thesagroZea Mayspt_BR
dc.subject.nalthesauruschemical compositionpt_BR
dc.subject.nalthesaurusBrazilpt_BR
dc.subject.nalthesauruspopcornpt_BR
riaa.ainfo.id481812pt_BR
riaa.ainfo.lastupdate2018-06-11 -03:00:00pt_BR
dc.contributor.institutionEMBRAPA/CNPMS.pt_BR
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