Caracterización química y sensorial de galletas formuladas con granos criollos y almidón de piñones (Araucaria angustifolia)

Autor: Macedo, Layla Damé, Ávila, Bianca Pio, Saraiva, Jennifer Ferreira Ribeiro, Lacerda, Maicon da Silva, Domingues, Brenda Paz, Machado Pereira, Aline, Guarino, Ernestino de Souza Gomes, Gularte, Márcia Arocha

Publikováno v: Research, Society and Development; Vol. 9 No. 12; e3491210677
Research, Society and Development; Vol. 9 Núm. 12; e3491210677
Research, Society and Development; v. 9 n. 12; e3491210677
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Creole varieties have a wide range of colors, morphology and uses. The preference for using grains or creole seeds can be attributed to characteristics such as adaptability, valuing customs, taste and quality, in addition to the low cost of productio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a9cacc3997634234b67ec2caa1d1a348
https://rsdjournal.org/index.php/rsd/article/view/10677