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SENSORY ACCEPTANCE OF GLUTEN-FREE, MILK-FREE CAKES WITH VEGETABLE SUBSTITUTE FOR EGGS
Vol 14, 2021 -143706
Publications in other proceedings
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43ª RASBQ
Addition of flaxseed flour as a substitute for eggs in cupcakes: fatty acid profile
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SENSELATAM 2020
Estudo de diferentes fontes de amido sensoriais de biscoito com sabor de limão (Citrus latifólia, Tan.)
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SENSELATAM 2020
ACEITAÇÃO SENSORIAL E ATIVIDADE ANTIOXIDANTE DE SORVETE COM GUABIJÚ (Myrcianthes pungens)
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SLACA 2019
ULTRASSOUND IMPROVES THE RICE BRAN PROTEIN EXTRACTION
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SLACA 2019
SENSORY DESCRIPTION AND ACCEPTANCE OF GLUTEN-FREE BREADS WITH AVOCADO SEED FLOUR
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