Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses.

Autor: Ribeiro BG; Northeast Biotechnology Network (RENORBIO), Federal Rural University of Pernambuco, Recife, PE Brazil.; Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE Brazil.; Advanced Institute of Technology and Innovation (IATI), Recife, PE Brazil., de Souza Leão VLX; Department of Nutrition, Federal University of Pernambuco, Recife, PE Brazil., Guerra JMC; Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE Brazil., Sarubbo LA; UNICAP Icam Tech School, Catholic University of Pernambuco, Recife, PE Brazil.; Advanced Institute of Technology and Innovation (IATI), Recife, PE Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2023 Aug; Vol. 60 (8), pp. 2180-2192. Date of Electronic Publication: 2023 Apr 21.