[Use of flour of pejibaye fruit (Bactris gasipaes H.B.K.) in bread making].
Archivos latinoamericanos de nutricion, 1988 Trial were conducted in Costa Rica in 1984 and 1985, to determine the possibility of substituting pejibaye (Bactris gasipaes H.B.K.) meal for wheat flour in bread. Utilization in three distinct mixtures was examined: 90:10, 85:15 and 80:20 percentage of wheat flour to percentage of pejibaye meal, respectively.
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Le pejibaye : un palmiste à transformer
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