Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria

Autor: Juliana dos Santos Vilar, Talita Cabral Maia Castro

Publikováno v: Vértices, Vol 15, Iss 1, Pp 69-76 (2013)

The aim of this study was to develop a recipe of passion fruit cake with chocolate syrup for individuals who have phenylketonuria and evaluate its acceptance. The samples were served to 50 untrained tasters and evaluated by the acceptability test usi

Externí odkaz: https://doaj.org/article/711131d434124225997f16a6e5ce8e4e

Análise sensorial de bolo de maracujá com chocolate para fenilcetonúricos

Autor: Juliana dos Santos Vilar, Talita Cabral Maia Castro

Publikováno v: Revista Vértices; Vol. 15 No. 1 (2013); 69-76
Revista Vértices; Vol. 15 Núm. 1 (2013); 69-76
Revista Vértices; v. 15 n. 1 (2013); 69-76
Vértices (Campos dos Goitacazes. Online)
Centro Federal de Educação Tecnológica de Campos dos Goytacazes
instacron:IFFluminense
Vértices, Vol 15, Iss 1, Pp 69-76 (2013)

The aim of this study was to develop a recipeof passion fruit cake with chocolate syrup forindividuals who have phenylketonuria andevaluate its acceptance. The samples were servedto 50 untrained tasters and evaluated by theacceptability test using th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::77b7d8a7d2ed74572eb1ae8d9ee0db25
https://essentiaeditora.iff.edu.br/index.php/vertices/article/view/1809-2667.20130007