Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product-Reference-Cited by-同舟云学术

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

Published:2022-04 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Braga‐Souto Renata Nolasco¹,Teixeira Mariana Gonçalves¹,Borges Lara Aguiar²,Oliveira Mariuze Loyanny Pereira¹,Soares José Fábio¹,Paiva Caroline Liboreiro¹,Lima Juliana Pinto¹^ORCID

Affiliation:

1. Institute of Agricultural Sciences Federal University of Minas Gerais (UFMG) Montes Claros Brazil

2. Department of Food Engineering and Technology School of Food Engineering, University of Campinas (UNICAMP) São Paulo Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Universidade Federal de Minas Gerais

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16557

Reference89 articles.

1. Avaliação de macro e microminerais em frutas tropicais cultivadas no nordeste brasileiro

2. Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed fl our in gingerbread

3. Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour;Amin K.;Journal of Food Processing and Preservation,2018

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