Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob-Reference-Cited by-同舟云学术

Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

Published:2018-03-22 Issue:2 Volume:38 Page:250-254
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BATISTA Jaqueline Eduarda Rodrigues¹,BRAGA Lucas Pereira¹,OLIVEIRA Renata Corrêa de¹,SILVA Edson Pablo²,DAMIANI Clarissa²

Affiliation:

1. Universidade Federal de Goiás, Brazil

2. Universidade Federal de Lavras, Brazil; Instituto de Agroquímica e Tecnologia de Alimentos, Espanha

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n2/0101-2061-cta-1678-457X36116.pdf

Reference30 articles.

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2. Carotenoids as an alternative against vitamin A deficiency;Ambrosio C. L. B.;Revista de Nutrição,2006

3. Nutritional properties, technological and sensory biscuits with wheat flour substitute for oatmeal or rice flour parboiled;Assis L. M.;Alimentos e Nutrição, Araraquara,2009

4. Official Methods of Analysis of AOAC International,2012

5. Biscoitos com diferentes concentrações de farinha de quinoa em substituição parcial à farinha de trigo;Bick M. A.;Brazilian Journal of Food Technology,2014

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