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Adulteração química no jaggery

Adulteração química no jaggery

Dr. Ravi Bachubhai Patel

75,58 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Química
ISBN:
9786207784349
75,58 €
IVA incluido
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Jaggery é um produto tradicional de açúcar não centrífugo. Que é comumente consumido em alguns países da Ásia e das Américas. É tipicamente feito a partir da seiva concentrada ou sumo de palmeiras. O processo de fabrico do Jaggery envolve a extração do sumo da cana-de-açúcar ou da palma, e depois a sua fervura e redução para criar um produto denso e concentrado.O Jaggery distingue-se do açúcar refinado porque retém mais nutrientes naturais presentes na seiva da cana-de-açúcar ou da palmeira, incluindo vitaminas e minerais como o ferro, o magnésio e o potássio. A cor do Jaggery pode variar entre o castanho dourado e o castanho escuro, e o seu sabor é frequentemente descrito como caramelo.

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