The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children
Micheletti, Jéssica, Soares, Jaqueline Machado, Franco, Bruna Callegari, Carvalho, Izabella Renatta Almeida de, Candido, Camila Jordão, Santos, Elisvânia Freitas dos, Novello, DaianaVolume:
21
Journal:
Brazilian Journal of Food Technology
DOI:
10.1590/1981-6723.08917
Date:
May, 2018
File:
PDF, 832 KB
2018