PHYSICAL CHARACTERISTICS OF BISCUITS MADE WITH FRESH YACON: A FUNCTIONAL FOOD ALTERNATIVE

ERIKA MADEIRA MOREIRA DA SILVA; FLÁVIA VITORINO FREITAS; Larissa Scarparo Rocha; Raianny da Silva

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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PHYSICAL CHARACTERISTICS OF BISCUITS MADE WITH FRESH YACON: A FUNCTIONAL FOOD ALTERNATIVE

ERIKA MADEIRA MOREIRA DA SILVA ¹ ; FLÁVIA VITORINO FREITAS ² ; Larissa Scarparo Rocha ² ; Raianny da Silva ³

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ERIKA MADEIRA MOREIRA DA SILVA et al. PHYSICAL CHARACTERISTICS OF BISCUITS MADE WITH FRESH YACON: A FUNCTIONAL FOOD ALTERNATIVE. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/physical-characteristics-of-biscuits-made-with-fresh-yacon-a-functional-food-alt?lang=en>. Acesso em: 18 Jul. 2026. Copy citation

ERIKA MADEIRA MOREIRA DA SILVA, 2022, PHYSICAL CHARACTERISTICS OF BISCUITS MADE WITH FRESH YACON: A FUNCTIONAL FOOD ALTERNATIVE. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/physical-characteristics-of-biscuits-made-with-fresh-yacon-a-functional-food-alt?lang=en>. Copy citation

ERIKA MADEIRA MOREIRA DA SILVA. (2022, May). PHYSICAL CHARACTERISTICS OF BISCUITS MADE WITH FRESH YACON: A FUNCTIONAL FOOD ALTERNATIVE. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

ERIKA MADEIRA MOREIRA DA SILVA, PHYSICAL CHARACTERISTICS OF BISCUITS MADE WITH FRESH YACON: A FUNCTIONAL FOOD ALTERNATIVE. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/physical-characteristics-of-biscuits-made-with-fresh-yacon-a-functional-food-alt?lang=en Copy citation

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¹ UNIVERSIDADE FEDERAL DO ESPÍRITO SANTO_DEPARTAMENTO DE EDUCAÇÃO INTEGRADA EM SAÚDE ;

² Universidade Federal do Espírito Santo ;

³ Departamento de Farmácia e Nutrição/Universidade Federal do Espírito Santo

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Food Analysis

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