Produção e avaliaçao de compota de abacaxi com calda de maracuja com reducao de acucar (Diet) / Production and evaluation of pineapple jam with passion fruit with sugar reduction (Diet)

Autor: Cristian da Silva Neres, Vinicius Costa Barros, Gleyce Kelly de Sousa Oliveira, Virlane Kelly Lima Hunaldo

Publikováno v: Brazilian Journal of Development. 7:79296-79315

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eeda272ca39f3799cead585ffb1f0f1c
https://doi.org/10.34117/bjdv7n8-237

Impact of buriti flour addition in gluten-free cookie

Autor: Hildeane Veloso de Freitas, Gislane Romano Mendonça, Daniel de Sousa Andrade, Gleyce Kelly de Sousa Oliveira, Wilanira Silva Moraes Leite, Rodrigo Anacleto Pinto, Virgínia Kelly Gonçalves Abreu, Tatiana de Oliveira Lemos, Ana Lúcia Fernandes Pereira

Publikováno v: Research, Society and Development; Vol. 9 No. 7; e947975263
Research, Society and Development; Vol. 9 Núm. 7; e947975263
Research, Society and Development; v. 9 n. 7; e947975263
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 7, Pp e947975263-e947975263 (2020)

Currently, in order to increase the supply of products for celiacs, new raw materials have been added in the biscuit formulations. Therefore, buriti flour (BF) is a viable alternative for the preparation of these products. The study aimed to prepare

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f4c528cf62fd303caddf9179ba8b9eb7
https://rsdjournal.org/index.php/rsd/article/view/5263