NUTRITIONAL QUALITY AND ACCEPTABILITY OF CEREAL BARS PREPARED WITH PUMPKIN SEED FLOUR (Cucurbita maxima L.)

SILVA, J.S.; ANGELITA DUARTE CORRÊA; Ana Carla Marques Pinheiro; Renato Silva Leal; LAGE, F.F

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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NUTRITIONAL QUALITY AND ACCEPTABILITY OF CEREAL BARS PREPARED WITH PUMPKIN SEED FLOUR (Cucurbita maxima L.)

SILVA, J.S. ; ANGELITA DUARTE CORRÊA ¹ ; Ana Carla Marques Pinheiro ² ; Renato Silva Leal ³ ; LAGE, F.F

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SILVA, J.S. et al. NUTRITIONAL QUALITY AND ACCEPTABILITY OF CEREAL BARS PREPARED WITH PUMPKIN SEED FLOUR (Cucurbita maxima L.). In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/nutritional-quality-and-acceptability-of-cereal-bars-prepared-with-pumpkin-seed?lang=en>. Acesso em: 16 Jul. 2026. Copy citation

SILVA, J.S., 2022, NUTRITIONAL QUALITY AND ACCEPTABILITY OF CEREAL BARS PREPARED WITH PUMPKIN SEED FLOUR (Cucurbita maxima L.). In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/nutritional-quality-and-acceptability-of-cereal-bars-prepared-with-pumpkin-seed?lang=en>. Copy citation

SILVA, J.S.. (2022, May). NUTRITIONAL QUALITY AND ACCEPTABILITY OF CEREAL BARS PREPARED WITH PUMPKIN SEED FLOUR (Cucurbita maxima L.). Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

SILVA, J.S., NUTRITIONAL QUALITY AND ACCEPTABILITY OF CEREAL BARS PREPARED WITH PUMPKIN SEED FLOUR (Cucurbita maxima L.). In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/nutritional-quality-and-acceptability-of-cereal-bars-prepared-with-pumpkin-seed?lang=en Copy citation

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¹ DEPARTAMENTO DE QUÍMICA/UNIVERSIDADE FEDERAL DE LAVRAS ;

² Universidade Federal de Lavras ;

³ UFLA

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Food Processing

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