Flour of Winged-stem Passion Fruit Peel: Nutritional Composition, Incorporation in Cookies, and Sensory Acceptability-Reference-Cited by-同舟云学术

Flour of Winged-stem Passion Fruit Peel: Nutritional Composition, Incorporation in Cookies, and Sensory Acceptability

Published:2022 Issue: Volume:65 Page:
ISSN:1678-4324
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Sampaio Raquel Flôres¹^ORCID,Lima Viviane da Cruz¹^ORCID,Bungart Giselle Aparecida Marques¹^ORCID,Correia Laís Donata Bento¹^ORCID,Tobal Thaise Mariá¹^ORCID

Affiliation:

1. Universidade Federal da Grande Dourados, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1516-89132022000100508&tlng=en

Reference31 articles.

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2. Maracujá-doce: melhoramento genético e germoplasma;Braga MF,2005

3. Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour;Coelho EM;J Sci Food Agric,2018

4. Production optimization of passion fruit peel flour and its incorporation into dietary food;Garcia MV Milani MS;Food Sci Technol Int,2020

5. Effects of passion fruit peel flour as a dietary fibre resource on biscuit quality;Weng M;Food Sci. Technol,2021

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