Physicochemical and sensory evaluation of cakes made with passion fruit and orange residues-Reference-Cited by-同舟云学术

Physicochemical and sensory evaluation of cakes made with passion fruit and orange residues

Published:2016-03-07 Issue:2 Volume:14 Page:166-175
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Oliveira Viviani Ruffo de,Preto Luiza Tweedie,de Oliveira Schmidt Helena,Komeroski Marina,Silva Vanuska Lima da,de Oliveira Rios Alessandro

Funder

FAPERGS

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883

Reference34 articles.

1. BRAZIL. Health Ministry. National Health Surveillance Agency. Ordinance No. 27 of 13 January 1998. Technical Regulation on supplementary nutrition information - Statements related to nutrient content). Official Document of the Federative Republic of Brazil, Brasilia, 16th January 1998.

2. Colour Characteristics and Overall Acceptability of Fibre Enriched Biscuits: A Response Surface Approach

3. Handbook of Dietary Fiber

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