FORMULATION, NUTRITIONAL AND SENSORY CHARACTERISTICS OF A CAKE MADE FROM AVOCADO (Persea americana Mill) SOURCE OF FATTY ACIDS ω-6 and ω -9

Regilda Saraiva dos Reis Moreira-Araújo; Marcos Antonio da Mota Araújo; Natália  Quaresma Costa; FREITAS,S.T.; PORTO, R.G.C.L.; CRUZ, K.J.C.; Maiara Leal

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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FORMULATION, NUTRITIONAL AND SENSORY CHARACTERISTICS OF A CAKE MADE FROM AVOCADO (Persea americana Mill) SOURCE OF FATTY ACIDS ω-6 and ω -9

Regilda Saraiva dos Reis Moreira-Araújo ¹ ; Marcos Antonio da Mota Araújo ² ; Natália Quaresma Costa ³ ; FREITAS,S.T. ; PORTO, R.G.C.L. ; CRUZ, K.J.C. ; Maiara Leal ¹

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Regilda Saraiva dos Reis Moreira-Araújo et al. FORMULATION, NUTRITIONAL AND SENSORY CHARACTERISTICS OF A CAKE MADE FROM AVOCADO (Persea americana Mill) SOURCE OF FATTY ACIDS ω-6 and ω -9. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/formulation-nutritional-and-sensory-characteristics-of-a-cake-made-from-avocado?lang=en>. Acesso em: 18 Jul. 2026. Copy citation

Regilda Saraiva dos Reis Moreira-Araújo, 2022, FORMULATION, NUTRITIONAL AND SENSORY CHARACTERISTICS OF A CAKE MADE FROM AVOCADO (Persea americana Mill) SOURCE OF FATTY ACIDS ω-6 and ω -9. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/formulation-nutritional-and-sensory-characteristics-of-a-cake-made-from-avocado?lang=en>. Copy citation

Regilda Saraiva dos Reis Moreira-Araújo. (2022, May). FORMULATION, NUTRITIONAL AND SENSORY CHARACTERISTICS OF A CAKE MADE FROM AVOCADO (Persea americana Mill) SOURCE OF FATTY ACIDS ω-6 and ω -9. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Regilda Saraiva dos Reis Moreira-Araújo, FORMULATION, NUTRITIONAL AND SENSORY CHARACTERISTICS OF A CAKE MADE FROM AVOCADO (Persea americana Mill) SOURCE OF FATTY ACIDS ω-6 and ω -9. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/formulation-nutritional-and-sensory-characteristics-of-a-cake-made-from-avocado?lang=en Copy citation

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¹ Universidade Federal do Piauí ;

² Fundação Municipal de Saúde - Teresina ;

³ Departamento de Nutrição / Universidade Federal do Piauí

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Sensory and Consumer Science

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