Lívia de Lacerda de Oliveira Pineli | SLACA | Galoá Proceedings

Universidade de Brasília

Lívia de Lacerda de Oliveira Pineli

Papers (2)

INFLUENCE OF PARTIALLY DEFFATED BARU FLOUR AND XANTHAN GUM ON THE ACCEPTANCE OF BREADS
Lívia de Lacerda de Oliveira Pineli ¹
Lorena Andrade de Aguiar ²
Lucas Ferreira ¹
Guilherme Oliveira ¹
Lauro Melo ³
¹ Universidade de Brasília
² Universidade de Brasília, Departamento de Nutrição
³ Federal University of Rio de Janeiro, School of Chemistry, Department of Biochemistry Engineering
vol. 1, 2013 -
14102

Science and Food Technology (CT)

Poster
INFLUENCE OF SUBSTITUTION OF FLOUR WHEAT FLOUR IN DEGREASED BARU OF THE TEXTURE AND ACCEPTANCE OF COOKIES
Lorena Andrade de Aguiar ¹
Lívia de Lacerda de Oliveira Pineli ²
Lucas Ferreira ²
Marina Morais Santos ²
¹ Universidade de Brasília, Departamento de Nutrição
² Universidade de Brasília
vol. 1, 2013 -
14519

Science and Food Technology (CT)

Poster

Co-authors (5)