Open AccessPhysicochemical properties, mineral and fatty acids composition of Jackfruit seeds flour of two varieties from Brazilian Midwest
Author(s) -
Vagno França Hajj,
Ana Paula Lopes,
Jesuí Vergílio Visentainer,
Maria Eugênia Petenuci,
Gustavo Graciano Fonseca
Publication year - 2022
Publication title -
acta scientiarum. technology/acta scientiarum. technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.183
H-Index - 17
eISSN - 1807-8664
pISSN - 1806-2563
DOI - 10.4025/actascitechnol.v44i1.60187
Subject(s) - food science , linoleic acid , oleic acid , chemistry , composition (language) , fatty acid , biochemistry , philosophy , linguistics