Cereal bar enriched with ora-pro-nóbis (Pereskia aculeata Miller): physicochemical and sensory characterization-Reference-Cited by-同舟云学术

Cereal bar enriched with ora-pro-nóbis (Pereskia aculeata Miller): physicochemical and sensory characterization

Published:2024-01-27 Issue:8 Volume:61 Page:1547-1556
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

da Cruz Gabriela Silva,da Silva Clara Nóvoa Pinto,Gomes-Junior Erival Amorim,de Souza Thaís Luz,Latif Abdon Luiz Ornelas,Maciel Leonardo Fonseca,Santos Luís Fernandes Pereira,Linde Giani Andrea,Colauto Nelson Barros,Menezes-Filho Jose Antonio,de Jesus Benevides Clícia Maria,Pinto Laise Cedraz^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil

Federal University of Bahia

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s13197-024-05924-2.pdf

Reference48 articles.

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2. Ahmed EM (2015) Hydrogel: Preparation, characterization, and applications: A review. J Adv Res 6:105–121. https://doi.org/10.1016/j.jare.2013.07.006

3. Almeida MEF, Junqueira AMB, Simão AA (2014) Caracterização química das hortaliças não-convencionais conhecidas como ora-pro-nobis: chemical characterization of the non-conventional vegetable known as ora-pro-nobis. Biosci J 30:431–439

4. Alves DT, Nascimento MHS, Eliane Maurício Furtado Martins EMF (2022) Pães enriquecidos com ora-pro-nóbis: elaboração e avaliação físico-química, microbiológica e sensorial/bread enriched with ora-pro-nobis: elaboration and physicochemical, microbiological and sensorial evaluation. Braz J Dev. https://doi.org/10.34117/bjdv7n2-061

5. AOAC (2019) Official methods of analysis. 21st ed. USA: AOAC International