Published in
Elsevier, Heliyon, 11(6), p. e05346, 2020
DOI: 10.1016/j.heliyon.2020.e05346
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Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods
Journal article published in 2020 by
Natália Rocha Sucupira,
Luiz Bruno de Sousa Sabino,
Raimundo Wilane de Figueiredo,
Luiz Bruno de Sousa Sabino,
Paulo Henrique Machado de Sousa 
,
Leopoldo Gondim Neto,
Leopoldo Gondim Neto,
Sandro Thomaz Gouveia,
Raimundo Wilane de Figueiredo,
Geraldo Arraes Maia,
Paulo Henrique Machado de Sousa
,
Leopoldo Gondim Neto,
Leopoldo Gondim Neto,
Sandro Thomaz Gouveia,
Raimundo Wilane de Figueiredo,
Geraldo Arraes Maia,
Paulo Henrique Machado de Sousa
This paper is made freely available by the publisher.
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