Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Barbosa, Bruna Teodoro"'
Publikováno v:
British Food Journal, 2017, Vol. 119, Issue 2, pp. 301-310.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-08-2016-0370
Autor:
Barbosa, Bruna Teodoro, Pinto, Sandra Maria, Vilas Boas, Brígida Monteiro, Rodrigues, Jéssica Ferreira, Andrade, Rafaela Pereira, Fortes, Rafael Ribeiro
Publikováno v:
Research, Society and Development; Vol. 10 No. 4; e42110414368
Research, Society and Development; Vol. 10 Núm. 4; e42110414368
Research, Society and Development; v. 10 n. 4; e42110414368
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 4; e42110414368
Research, Society and Development; v. 10 n. 4; e42110414368
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
A way to increase nutritional value to yogurt is to add flours, but it is necessary to optimize formulations that meet consumer expectations. Therefore, this work’s objective was to elaborate and evaluate of okara flour and its application in straw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::f08862eda84979b5d67680c75e0b705f
https://rsdjournal.org/index.php/rsd/article/view/14368
https://rsdjournal.org/index.php/rsd/article/view/14368
