Elaboração de diferentes tipos cookies utilizando o reaproveitamento integral dos alimentos

Autor: Farias, Paula Karoline Soares, Pereira, Mateus Gomes, Miranda, Lauemy Kelly, Maia, Ana Flávia Biondi, Assis, Katyane Benquerer Oliveira de, Palma, Adriana Benquerer Oliveira, Leite, Agda Silene, Sales, Marinilza Soares Mota, Araújo, Margarete Fernandes, Silva, Delaine Martins

Publikováno v: Agrarian Sciences Journal; Vol. 12 (2020); 1-7
Caderno de Ciências Agrárias; v. 12 (2020); 1-7
Caderno de Ciências Agrárias
Universidade Federal de Minas Gerais (UFMG)
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The aim of the study was to develop cookies and test acceptability in an academic community. This is a quantitative, cross-sectional and descriptive study, conducted in March 2018, at a private college in Montes Claros, Minas Gerais, with 200 untrain

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::3b247b80bae795ba5968429c97cd4a30
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/16288