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Physicochemical Quality and Application Potential of Pereskia spp. Flours in Pasta Products

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By Monica Cavalcanti, Renato Pereira Lima, Henrique Valentim Moura, Ismaiara Rodrigues Berto
| preprints.org
Preprint Article Version 1 This version is not peer-reviewed Version 1 : Received: 30 August 2024 / Approved: 2 September 2024 / Online: 2 September 2024 (18:04:27 CEST) Berto, I. R.; dos Santos Moreira, I.; Rocha, T. C. D.; Tejo Cavalcanti, M.; Pereira Lima, R.; Valentim Moura, H.; Rodrigues Cavalcante, I. T.; Lins Cassimiro, C. A.; Araújo, J. S.; Rabelo da Costa Batista, F.; Pereira, E. M. Physicochemical Quality and Application Potential of Pereskia spp. Flours in Pasta Products.
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