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Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes
Baru is a native specie from the Brazilian “cerrado” with interesting nutritional and sensory characteristics. The aim of our study was to characterize baru nut flour (BF) and to explore the possibility of producing reduced-fat baru cupcakes. Four different cupcake formulations were produced wheat f...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5756196/ https://ncbi.nlm.nih.gov/pubmed/29358807 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2876-1 |
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