Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Gabriela Fernanda Mandro"'
Autor:
Fernanda Papa Spada, Paula Porrelli Moreira da Silva, Gabriela Fernanda Mandro, Gregório Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-Brazaca
Publikováno v:
PLoS ONE, Vol 13, Iss 8, p e0197654 (2018)
Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in cappuccino formulations. Two different flours were produced from a
Externí odkaz:
https://doaj.org/article/e444487efc964c4593722fa52ceb1364
Autor:
Solange Guidolin Canniatti-Brazaca, Fernanda Papa Spada, Gabriela Fernanda Mandro, Manoel Divino da Matta Junior
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Jackfruit seeds are an underutilized waste in many tropical countries. This study aimed to characterize the functional properties, mainly solubility at different temperatures and times, and compare aromas of roasted jackfruit seed flours with those o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd67089ac618cd1649041b2d9b0115a6
https://doi.org/10.1016/j.fbio.2020.100683
https://doi.org/10.1016/j.fbio.2020.100683
Autor:
Gabriela Fernanda Mandro, Gregório Borghese Margiotta, Paula Porrelli Moreira da Silva, Solange Guidolin Canniatti-Brazaca, Fernanda Papa Spada, Marta Helena Fillet Spoto
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
PLoS ONE
PLoS ONE, Vol 13, Iss 8, p e0197654 (2018)
Universidade de São Paulo (USP)
instacron:USP
PLoS ONE
PLoS ONE, Vol 13, Iss 8, p e0197654 (2018)
Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in cappuccino formulations. Two different flours were produced from a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69600bb45a260368dfe5a2b34c20c954
