Development of Cereal Bars Containing Pineapple Peel Flour (Ananas comosus L. Merril)-Reference-Cited by-同舟云学术

Development of Cereal Bars Containing Pineapple Peel Flour (Ananas comosus L. Merril)

Published:2016-09-18 Issue:5 Volume:39 Page:417-424
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Aparecida Damasceno Karina¹,Alvarenga Gonçalves Carlos Antonio¹,Dos Santos Pereira Geyzielle¹,Lacerda Costa Luciene¹,Bastianello Campagnol Paulo Cezar¹,Leal De Almeida Patrícia¹,Arantes-Pereira Lucas¹

Affiliation:

1. Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro; Uberaba Minas Gerais CEP 38064-300 Brazil

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12222/fullpdf

Reference38 articles.

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2. Development and characterization of cereal bars made with flour of Jabuticaba peel and Okara;Appelt;Rev. Acta Scientiarum. Technol,2015

3. BRASIL, Resolução-RDCn. 263 22 de setembro de 2005 Agência Nacional de Vigilância Sanitária Regulamento técnico para produtos de cereais amidos, farinhas e farelos

4. Characterization of passion fruit seed fibres: A potential fibre source;Chau;Food Chem.,2004

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