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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

Author

Lucas de Paiva Gouvêa

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Open access Sep 2026

Physicochemical Characterization and Technological‐Functional Properties of Brazil Nut Flour and Protein Concentrate

It was investigated the physicochemical, functional and technological properties and amino acid profile of partially defatted flour and protein concentrate from Brazil nuts. The flour had a protein content of 32.40% and the concentrated protein content was 56.63% and met FAO standards for amino acids, with the exce...

A. V. Carvalho, Lucas de Paiva Gouvêa, Tatiana de Lima Azevedo et al. · 0 citations

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