Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies

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Title
Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies
Authors
Keywords
Baru flour, Cookies, Composition, Texture, Antioxidants
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 60, Issue 1, Pages 50-55
Publisher
Elsevier BV
Online
2014-09-19
DOI
10.1016/j.lwt.2014.09.035

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