Characterization of the flour from the Babassu kernel (Orbignya sp) - Jessyane Rodrigues Do Nascimento

Babassu is a rich source of natural resources and presents high potential for specific studies of by-products, especially those of food application, which may open space for valorisation and industrialisation of babassu derivatives, generating income and development of social technology. Considering the several potentialities of babassu, the almond can achieve a prominent place, by being incorporated into the Brazilian population's daily food routine in the form of new and more nutritious food products,..