Harina de residuos de fijoa (Acca sellowiana): caracterización química, aceptación sensorial y intención de compra de cookies

Autor: Oliveira, Patricia Muniz de, Aquino, Ana Carolina Moura de Sena

Publikováno v: Research, Society and Development; Vol. 10 No. 12; e256101220339
Research, Society and Development; Vol. 10 Núm. 12; e256101220339
Research, Society and Development; v. 10 n. 12; e256101220339
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The aim of this study was to carry out the physical-chemical characterization of the feijoa residue flour (FRF) and to verify the potential of its use in cookies, through its technological properties and sensory acceptance. The FRF was obtained from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::4847e2020cce6fa3432a62d8d7c81083
https://rsdjournal.org/index.php/rsd/article/view/20339