Production of edible coating based on fruit and vegetable residues: application on minimally processed carrot (Daucus carota L.)

Ana Elizabeth Cavalcante Fai; Mariana Rangel Alves de Souza; Natalia Vinhosa Bruno; Édira Castello Branco de Andrade Gonçalves

Journal ArticleOPEN ACCESS

Production of edible coating based on fruit and vegetable residues: application on minimally processed carrot (Daucus carota L.)

Cavalcante Fai A
Alves de Souza M
Vinhosa Bruno N
et al.

Scientia Agropecuaria (2015) 59-68

DOI: 10.17268/sci.agropecu.2015.01.06

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Abstract

Produção de revestimento comestível à base de resíduo de frutas e hortaliças: aplicação em cenoura (Daucus carota L.) minimamente processada Producción de recubrimiento comestible a base de residuo de frutas y hortalizas: aplicación en zanahoria (Daucus carota L.) mínimamente procesada Production of edible coating based on fruit and vegetable residues: application on minimally processed carrot (Daucus carota L.)

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APA

Cavalcante Fai, A. E., Alves de Souza, M. R., Vinhosa Bruno, N., & Branco de Andrade Gonçalves, É. C. (2015). Production of edible coating based on fruit and vegetable residues: application on minimally processed carrot (Daucus carota L.). Scientia Agropecuaria, 59–68. https://doi.org/10.17268/sci.agropecu.2015.01.06

Production of edible coating based on fruit and vegetable residues: application on minimally processed carrot (Daucus carota L.)

Abstract

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