Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Letícia Casarine Almeida"'
Autor:
Maria Paula Pimenta Vilas Boas, Letícia Casarine Almeida, Rafael Carvalho do Lago, Elídio Zaidine Maurício Zitha, Elisângela Elena Nunes Carvalho, Joelma Pereira, Eduardo Valério de Barros Vilas Boas
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100605- (2024)
The aim of this work was to evaluate the effect of the total replacement of water with acerola pulp on the physical and chemical properties of sweet bread without lactose over five days of storage. Analyses of mass loss, soluble solids, titratable ac
Externí odkaz:
https://doaj.org/article/697cda70375b47fcaf9ce361d4d573af
Autor:
José Guilherme Lembi Ferreira Alves, Marília Crivelari da Cunha, Rafael Carvalho do Lago, Elisângela Elena Nunes Carvalho, Rafaela da Silva Melo, Mariana Crivelari da Cunha, Eduardo Valério de Barros Vilas Boas, Letícia Casarine Almeida, Joelma Pereira
Publikováno v:
Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e51850
Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e51850
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e51850
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
In this work, the effect of wheat flour and water replacement by pequi pulp and flour on the bread development and preparation enriched with this fruit was studied. Two experimental designs were used for two independent variables, the first evaluatin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58d9457a91b9f77f3428fa34dfb19efa
https://doi.org/10.4025/actascitechnol.v43i1.51850
https://doi.org/10.4025/actascitechnol.v43i1.51850