Adriana Reis de Andrade Silva

EFECT OF GALACTOOLIGOSACCHARIDES (GOS) IN PHYSICAL CHARACTERISTICS AND SENSORY ACCEPTANCE OF CEREAL BARS

Ludmilla de Carvalho Oliveira ¹ ; Cinthia Soares Rodrigues ² ; Adriana Reis de Andrade Silva ³ ; Adriano Gomes da Cruz ; Caroline Joy Steel ; José de Assis Fonseca Faria ⁴

¹ Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP); Technical School of Campinas (COTUCA), University of Campinas (UNICAMP), Brazil ;

² TECNOLOGIA DE ALIMENTOS/UNICAMP / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas ;

³ Departamento de Tecnologia de Alimentos/ Faculdade de Engenharia de Alimentos - UNICAMP / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas ;

⁴ Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

44134

XVI World Congress of Food Science and Technology - IUFoST

EFECT OF GALACTOOLIGOSACCHARIDES (GOS) IN PHYSICAL CHARACTERISTICS AND SENSORY ACCEPTANCE OF CEREAL BARS

Sensory profile of chocolates produced from cocoa varieties grown in Bahia (Brazil) aiming resistance to witches' broom disease and improvement of quality

Co-authors (8)

Caroline Joy Steel

Adriano Gomes da Cruz

José de Assis Fonseca Faria

Priscilla Efraim

Priscilla Efraim

Cinthia Soares Rodrigues

José Luis Pires

Ludmilla de Carvalho Oliveira