Baru flour in cupcakes: physico-chemical and sensory characterization among children
The present study aimed to determine the sensory acceptability of cupcakes added baru flour (BF) among children and determine the physico-chemical composition of the standard formulation and that containing BF with similar sensory acceptance standard. The following formulations were developed cupc...
שמור ב:
| Principais autores: | , , , , , |
|---|---|
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Centro Universitário São Camilo
2016-04-01
|
| סדרה: | O Mundo da Saúde |
| נושאים: | |
| גישה מקוונת: | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/276 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|