Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects

This article investigated the use of Pachira aquatica (PA) fat and Platonia insignis (PI) nuts as ingredients in the preparation of cookies. Seven formulations containing PA fat and/or PI nuts were studied by changing the formulation proposed by AACC, and samples were evaluated considering physical–...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Food Sci Nutr
Autori principali: Silva, Tania G., Kasemodel, Marcia G. C., Ferreira, Otávio M., da Silva, Rogério C. L., Souza, Clitor J. F., Sanjinez‐Argandona, Eliana J.
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2020
Soggetti:
Original Research
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7590276/
https://ncbi.nlm.nih.gov/pubmed/33133529
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1368
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi