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

ISSN: 2447-2840

Department of Food Engineering and of Chemical Engineering, State University of Santa Catarina

Luciola Bagatini

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REDUÇÃO DE SÓDIO EM PÃO TIPO BISNAGUINHA
Food and Health (AS)

Bruna Marina Cella ¹ ; Fabiomar Tecchio ¹ ; Darlene Cavalheiro ¹ ; Luciola Bagatini ¹ ; Juliana Steffens ² ; Georgia Ane Raquel Sehn ¹

¹ Universidade do Estado de Santa Catarina ;

² URI

sal

Subsalt

análise sensorial

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69887
SENSORY ACCEPTANCE OF WHOLEMEAL LEVELS IN BISCUITS
Sensory sciences and consumer profile (CS)

Vanessa Festa ¹ ; Luciola Bagatini ¹ ; Marcio Schmiele ² ; Georgia Ane Raquel Sehn ¹

¹ Department of Food Engineering and of Chemical Engineering, State University of Santa Catarina ;

² Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys

Brazilian Legislation

wholemeal flour

biscuits type cookies

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69930

Co-authors (7)