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Brasil
Food Science and Technology (0101-2061)
Processamentos de amêndoa e torta de castanha-do-Brasil e farinha de mandioca: parâmetros de qualidade

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2014 Food Science and Technology (Campinas) Cunha, Clarissa Reschke Da Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder
2008 Food Science and Technology (Campinas) Souza, Maria Luzenira de Optimization of the process of thermoplastic extrusion of mixtures of Brazil nut with cassava flour
2009 Food Science and Technology (Campinas) Felberg, Ilana Bebida de soja e castanha do Brasil: processamento, composição, avaliação sensorial e de cor
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2010 Matéria (Rio de Janeiro) Inamura, Patrícia Y. Effect of electron beam irradiation on mechanical properties of gelatin/Brazil nut shell fiber composites
2010 Ciência Rural Dósea, Raquel Resende Microbiological quality in the flour and starch cassava processing in traditional and model unit
2016 Revista Ceres Álvares, Virgínia de Souza Physico-chemical variability of cassava flour in the Território da Cidadania do Vale do Juruá, Acre
2010 Ciência Rural Santos, Marcio Quara de Carvalho Respostas fisiológicas e desempenho do tambaqui alimentado com dietas suplementadas com castanha da Amazônia
2010 Ciência e Agrotecnologia Silva, Reginaldo Ferreira da Influence of Brazil nut processing on the quality of nuts
2018 Acta Amazonica LORINI, Alexandre Influência da embalagem na qualidade de castanhas-do-brasil
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