The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

Abstract This work aimed to evaluate the sensory acceptance by children of muffins containing different levels of jaboticaba skin flour. It also aimed to determine the physicochemical composition of the traditional product and compare it with that containing the highest level of jaboticaba skin flo...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Jéssica Micheletti, Jaqueline Machado Soares, Bruna Callegari Franco, Izabella Renatta Almeida de Carvalho, Camila Jordão Candido, Elisvânia Freitas dos Santos, Daiana Novello
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Instituto de Tecnologia de Alimentos (ITAL) 2018-05-01
Sarja:	Brazilian Journal of Food Technology
Aiheet:	Infância Desperdício de alimentos Frutas Nutrição Reaproveitamento Subprodutos
Linkit:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100439&lng=en&tlng=en
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!