Buriti (Mauritia flexuosa L.f.) and Acuri (Attalea phalerata Mart. ex Spreng) Oils as Functional Lipid Sources in Bakery Products: Bioactive Composition, Sensory Evaluation, and Technological Performance.
- DOI
- 10.3390/foods14173089
- Published
- 2025 Sep 2
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods14173089,
title = {Buriti (Mauritia flexuosa L.f.) and Acuri (Attalea phalerata Mart. ex Spreng) Oils as Functional Lipid Sources in Bakery Products: Bioactive Composition, Sensory Evaluation, and Technological Performance.},
author = {Souto RNM and Pinho JDS Jr and Peixe CLD and Trindade MEF and de Souza PG and da Silva PE and Teixeira-Costa BE and Castelo-Branco VN and Teodoro AJ},
year = {2025},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods14173089},
url = {https://doi.org/10.3390/foods14173089}
}RIS
TY - JOUR TI - Buriti (Mauritia flexuosa L.f.) and Acuri (Attalea phalerata Mart. ex Spreng) Oils as Functional Lipid Sources in Bakery Products: Bioactive Composition, Sensory Evaluation, and Technological Performance. AU - Souto RNM AU - Pinho JDS Jr AU - Peixe CLD AU - Trindade MEF AU - de Souza PG AU - da Silva PE AU - Teixeira-Costa BE AU - Castelo-Branco VN AU - Teodoro AJ PY - 2025 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14173089 UR - https://doi.org/10.3390/foods14173089 ER -
APA
RNM, S., Jr, P. J., CLD, P., MEF, T., PG, D. S., PE, D. S., BE, T., VN, C., & AJ, T. (2025). Buriti (Mauritia flexuosa L.f.) and Acuri (Attalea phalerata Mart. ex Spreng) Oils as Functional Lipid Sources in Bakery Products: Bioactive Composition, Sensory Evaluation, and Technological Performance.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14173089
Source records
- pubmed · retrieved 2026-09-26T03:05:43.282Z
- europe-pmc · retrieved 2026-09-26T03:05:43.276Z
- doaj · retrieved 2026-09-26T03:05:43.262Z