Título:	Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder.
Autor:	CUNHA, C. R. da SANTOS, S. L. dos MACIEL, V. T. SOUZA, M. L. de FURTADO, C. de M. CARVALHO, A. V.
Afiliación:	CLARISSA RESCHKE DA CUNHA, CPAF-AC STEPHANIE LIMA DOS SANTOS, UNIÃO EDUCACIONAL DO NORTE VLAYRTON TOME MACIEL, CPAF-AC MARIA LUZENIRA DE SOUZA, UNIVERSIDADE FEDERAL DO ACRE CYDIA DE MENEZES FURTADO, UNIVERSIDADE FEDERAL DO ACRE ANA VANIA CARVALHO, CPATU.
Año:	2014
Referencia:	Food Science Technology, Campinas, v. 34, n. 3, p. 585-590, july/sept. 2014
Descripción:	The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage.
Thesagro:	Nutrição humana Farinha mista Castanha do pará Banana Valor nutritivo Plátano
NAL Thesaurus:	Food and Human Nutrition School lunch Flour Brazil nuts Bananas Nutritive value
Palabras clave:	Merenda escolar Castanha do brasil Banana verde Mixed flour Harina mixta Aceitação sensorial Sensory acceptance Aceptación sensorial Alimentación y Nutrición Humana Almuerzo escolar Bananos Harina Nuez del Brasil
ISSN:	0101-2061
DOI:	10.1590/1678-457X.6368
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPAF-AC)