XVI World Congress of Food Science and Technology - IUFoST

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SENSORY PROFILE OF COOKIES MADE WITH ALMOND OF BARU (DIPTERIX ALATA VOG.)

Thalita Moreti Alves ¹ ; Assis,R.Q. ; Carvalho,M. ; Camila Emereciana Pessoa ² ; Assumpção,C.F. ; BACHIEGA, P. ³ ; Santana,A.T.M.C. ; Éllen Cristina de Souza ¹

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Thalita Moreti Alves et al. SENSORY PROFILE OF COOKIES MADE WITH ALMOND OF BARU (DIPTERIX ALATA VOG.). In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos... Campinas, Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/sensory-profile-of-cookies-made-with-almond-of-baru-dipterix-alata-vog?lang=en>. Acesso em: 20 Abr. 2024. Copy citation

Thalita Moreti Alves, 2022, SENSORY PROFILE OF COOKIES MADE WITH ALMOND OF BARU (DIPTERIX ALATA VOG.). In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/sensory-profile-of-cookies-made-with-almond-of-baru-dipterix-alata-vog?lang=en>. Copy citation

Thalita Moreti Alves. (2022, May). SENSORY PROFILE OF COOKIES MADE WITH ALMOND OF BARU (DIPTERIX ALATA VOG.). Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Thalita Moreti Alves, SENSORY PROFILE OF COOKIES MADE WITH ALMOND OF BARU (DIPTERIX ALATA VOG.). In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/sensory-profile-of-cookies-made-with-almond-of-baru-dipterix-alata-vog?lang=en Copy citation

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Pôster

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¹ Instituto de Ciências Exatas e da Terra / UFMG ;

² Universidade Federal do Mato Grosso ;

³ Agroindustria, Alimentos e Nutrição/ Universidade de São Paulo

Track

Sensory and Consumer Science

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