Effect of adding Theobroma grandiflorum and Hylocereus polyrhizus pulps on the nutritional value and sensory characteristics of bread-Reference-Cited by-同舟云学术

Effect of adding Theobroma grandiflorum and Hylocereus polyrhizus pulps on the nutritional value and sensory characteristics of bread

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

AMORIM Isabelly Silva¹^ORCID,AMORIM Danyelly Silva¹,LOPES Ana Beatriz Rocha¹,LEAL Andreza de Brito¹,MONTEIRO Jamille de Sousa¹,CASTRO Vinícius Costa Gomes de²,BRAGA Adriano Cesar Calandrini¹,SILVA Bruna Almeida da¹

Affiliation:

1. Universidade do Estado do Pará, Brasil

2. Universidade Federal Rural da Amazônia, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101149&tlng=en

Reference34 articles.

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4. Reformulating foods to meet current scientific knowledge about salt, sugar and fats;Belc N.;Trends in Food Science & Technology,2019

5. Pitahaya (Hylocereus spp.): a new fruit crop, a market with a future;Bellec F.;Fruits,2006

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