Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour-Reference-Cited by-同舟云学术

Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour

Published:2021-06-02 Issue:10 Volume:56 Page:5296-5304
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Barros Hanna Elisia Araújo¹,Natarelli Caio Vinicius Lima²,Abreu Danilo José Machado³,Oliveira Ana Lázara Matos¹,Lago Rafael Carvalho¹,Dias Laryanne Lopes de Carvalho⁴,Carvalho Elisângela Elena Nunes¹,Bilal Muhammad⁵,Ruiz Héctor A.⁶,Franco Marcelo⁷^ORCID,Vilas Boas Eduardo Valério de Barros¹

Affiliation:

1. Food Science Department Federal University of Lavras Lavras 37200‐000 Brazil

2. Graduate Program in Materials Science and Engineering Federal University of São Carlos São Carlos São Paulo 13565‐905 Brazil

3. Biology Department Federal University of Lavras Lavras Minas Gerais 37200‐000 Brazil

4. Agriculture Department Federal University of Lavras Lavras Minas Gerais 37200‐000 Brazil

5. School of Life Science and Food Engineering Huaiyin Institute of Technology Huaian 223003 China

6. Food Research Department Faculty of Chemistry Sciences Autonomous University of Coahuila Saltillo Coahuila 25280 Mexico

7. Department of Exact Sciences and Technology State University of Santa Cruz Ilhéus Bahia 45662‐900 Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15127

Reference25 articles.

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3. Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods

4. Resolução RDC no 263, de 22 de setembro de 2005 ‐ aprova o “regulamento técnico para produtos de cereais, amidos, farinhas e farelos”. Anvisa, 6. Dietary Reference Intakes. (1997);BRASIL, A.N. de V.S.;Nutrition Reviews,2005

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