Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging

2018-04-042018-04-042013-12MENDES, Nathalia da Silva Rodrigues; GOMES-RUFFI, Cristiane Rodrigues; LAGE, Moacir Evandro; BECKER, Fernanda Salamoni; MELO, Adriane Alexandre Machado de; SILVA, Flávio Alves da; DAMIANI, Clarissa. Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. Food Science and Technology, Campinas, v. 33, n. 4, p. 730-736, Oct./Dec. 2013.0101-2061e- 1678-457Xhttp://repositorio.bc.ufg.br/handle/ri/14315engAcesso AbertoWaste recoverySavannaOxidationOxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packagingArtigo10.1590/S0101-20612013000400019