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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: de Souza Paglarini, Camila, de Souza Queirós, Mayara, Tuyama, Silvia Satie, Moreira, Ana Claúdia Varanda, Chang, Yoon Kil, Steel, Caroline Joy
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2017
Konular:
Original Article
Online Erişim: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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