Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

Faculdade de Engenharia de Alimentos / Universidade de São Paulo

Isadora Savietto de Oliveira

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A case of passion peel fruit flour application for Brazilian development product: it is possible to produce a French bread type?
Formulation e processing of food (FP)

Gabriela Fernandes Coelho Naufal ¹ ; Fernanda Vanin ¹ ; Isadora Savietto de Oliveira ¹

¹ Faculdade de Engenharia de Alimentos / Universidade de São Paulo

moisture content

Fibers

specific volume

-
66674
Effect of passion fruit peel flour incorporation into the texture, microstructure and heat transfer mechanisms of French breads.
Formulation e processing of food (FP)

Isadora Savietto de Oliveira ¹ ; Gabriela Fernandes Coelho Naufal ¹ ; Fernanda Vanin ¹

¹ Faculdade de Engenharia de Alimentos / Universidade de São Paulo

Fiber

Internal Microstructure

French Bread

-
66680

Co-authors (2)