Development of yogurt with passion fruit flour and sensory acceptance
Sensory and Consumer Science
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41647
Publications in other proceedings
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slaca-2017
PARTIAL REPLACEMENT OF WHEAT FLOUR BY APPLE, PINEAPPLE AND MELON BY-PRODUCTS IN COOKIES: EFFECTS ON SENSORY PROFILE
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slaca-2017
Different processing of biofortified bean: minerals and their solubility and antinutritional factors
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slaca-2017
PHYTATE AND OXALATE CONTENTS AND THEIR INFLUENCE ON CALCIUM, IRON AND ZINC BIOAVAILABILITY OF COOKIES CONTAINING APPLE, PINEAPPLE AND MELON BY-PRODUCTS
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slaca-2017
Evaluation of biofortified gnocchi: antinutricial factors, mineral content and bioavailability
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slaca-2015
Caracterização físico-química e nutricional de farinha de cascas de melão
