Sensory evaluation of cake added with amaranth flakes through parallel factors

Pereira, J.; João Renato de Jesus Junqueira; Lucineia Pereira; Gisele Souza Fernandes

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Sensory evaluation of cake added with amaranth flakes through parallel factors

Pereira, J. ¹ ; João Renato de Jesus Junqueira ² ; Lucineia Pereira ; Gisele Souza Fernandes

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Pereira, J. et al. Sensory evaluation of cake added with amaranth flakes through parallel factors. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/sensory-evaluation-of-cake-added-with-amaranth-flakes-through-parallel-factors?lang=en>. Acesso em: 14 Jul. 2026. Copy citation

Pereira, J., 2022, Sensory evaluation of cake added with amaranth flakes through parallel factors. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/sensory-evaluation-of-cake-added-with-amaranth-flakes-through-parallel-factors?lang=en>. Copy citation

Pereira, J.. (2022, May). Sensory evaluation of cake added with amaranth flakes through parallel factors. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Pereira, J., Sensory evaluation of cake added with amaranth flakes through parallel factors. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/sensory-evaluation-of-cake-added-with-amaranth-flakes-through-parallel-factors?lang=en Copy citation

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Pôster

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¹ UFLA ;

² Universidade Federal de Lavras

Track

Sensory and Consumer Science

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