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