Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties-Reference-Cited by-同舟云学术

Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties

Published:2022-07 Issue: Volume:381 Page:132215
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nogueira Soares Souza Fabíola,Rocha Vieira Suellen,Leopoldina Lamounier Campidelli Marina,Abadia Reis Rocha Renata,Milani Avelar Rodrigues Leonardo,Henrique Santos Pedro,de Deus Souza Carneiro João,Maria de Carvalho Tavares Iasnaia,Patrícia de Oliveira Cristiane

Funder

CAPES

Fundação de Amparo à Pesquisa do Estado da Bahia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

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3. Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition;Barišić;Molecules,2020

4. Nutritional clustering of cookies developed with cocoa shell, soy, and green banana flours using exploratory methods;de Barros;Food Bioprocess and Technology,2020

5. Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour;Barros;International Journal of Food Science & Technology,2021

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