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Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes
This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w), including a control (tartrazine). Physiochemical analyses were carried...
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| Foilsithe in: | Ciência e Tecnologia de Alimentos |
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| Main Authors: | , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| Ábhair: | |
| Rochtain Ar Líne: | https://www.redalyc.org/articulo.oa?id=395953031012 |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
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