Development and characterization of biscuits with olive pomace-Reference-Cited by-同舟云学术

Development and characterization of biscuits with olive pomace

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

TRINDADE Pamela Cristiele Oliveira¹^ORCID,DALFOLO Alice de Carvalho¹,MONTEIRO Camila Sant’Ana¹,WAGNER Roger¹,SANTOS Bibiana Alves dos¹,DALLA NORA Flávia Michelon¹,VERRUCK Silvani²,ROSA Cláudia Severo da¹

Affiliation:

1. Universidade Federal de Santa Maria, Brasil

2. Universidade Federal de Santa Catarina, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100544&tlng=en

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3. Official methods of analysis,2005

4. Propriedades nutricionais, tecnológicas e sensoriais de biscoitos com substituição de farinha de trigo por farinha de aveia ou farinha de arroz parboilizado;Assis L. D.;Alimentos e Nutrição,2009

5. Avaliação física, físico-química e sensorial de cookies enriquecidos com farinha de açaí;Azevedo A. V. S.;Revista Verde de Agroecologia e Desenvolvimento Sustentável,2015

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1. Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace;Foods;2024-02-02

2. Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil;Foods;2023-05-24

3. In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient;Critical Reviews in Food Science and Nutrition;2023-04-25