EVALUATION OF COOKIE MADE WITH OAT FLAKES AND GRAPE-SEED OIL

Miriam Carla B. Ambrosio-Ugri

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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EVALUATION OF COOKIE MADE WITH OAT FLAKES AND GRAPE-SEED OIL

Miriam Carla B. Ambrosio-Ugri ¹

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Miriam Carla B. Ambrosio-Ugri. EVALUATION OF COOKIE MADE WITH OAT FLAKES AND GRAPE-SEED OIL. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/evaluation-of-cookie-made-with-oat-flakes-and-grape-seed-oil?lang=en>. Acesso em: 01 Nov. 2026. Copy citation

Miriam Carla B. Ambrosio-Ugri, 2022, EVALUATION OF COOKIE MADE WITH OAT FLAKES AND GRAPE-SEED OIL. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/evaluation-of-cookie-made-with-oat-flakes-and-grape-seed-oil?lang=en>. Copy citation

Miriam Carla B. Ambrosio-Ugri. (2022, May). EVALUATION OF COOKIE MADE WITH OAT FLAKES AND GRAPE-SEED OIL. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Miriam Carla B. Ambrosio-Ugri, EVALUATION OF COOKIE MADE WITH OAT FLAKES AND GRAPE-SEED OIL. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/evaluation-of-cookie-made-with-oat-flakes-and-grape-seed-oil?lang=en Copy citation

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¹ Departamento de Engenharia de Alimentos / UEM

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Food and Nutrition

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