Vegan brownie enriched with phenolic compounds obtained from a chia (Salvia hipanica L.) coproduct: Nutritional, technological, and functional characteristics and sensory acceptance
| Autor: | Moreira, Mariele Rodrigues, Sanches, Vitor Lacerda, Strieder, Monique Martins, Rostagno, Maurício Ariel, Capitani, Caroline Dário |
|---|---|
| Zdroj: | In International Journal of Gastronomy and Food Science December 2023 34 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect