Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile-Reference-Cited by-同舟云学术

Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile

Published:2017-07-01 Issue:1 Volume:98 Page:134-139
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Carvalho Vania Silva¹,Conti-Silva Ana Carolina²^ORCID

Affiliation:

1. Federal Institute Goiano; Morrinhos GO Brazil

2. São Paulo State University, Institute of Biosciences; Humanities and Exact Sciences, Department of Food Engineering and Technology; São José do Rio Preto SP Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference33 articles.

1. Characterization of pectins extracted from banana peels (Musa AAA) under different conditions using an experimental design;Emaga;Food Chem,2008

2. Bananas, raw materials for making processed food products;Aurore;Trends Food Sci Technol,2009

3. Investigation of combined effects of independent variables on extraction of pectin from banana peel using response surface methodology;Qiu;Carbohydr Pol,2010

4. Food and Agriculture Organization (FAO) FAOSTAT http://faostat3.fao.org/faostat-gateway/go/to/download/Q/QI/E

5. Instituto Brasileiro De Geografia E Estatística (IBGE), Produção Agrícola Municipal . [Online] http://www.ibge.gov.br/home/estatistica/pesquisas/pesquisa_resultados.php?id_pesquisa=44N

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