Effect of the addition of young bamboo culm flour as a...

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Food Science and Technology (Campinas) 2019 / 04

Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations

FELISBERTO, Mária Herminia Ferrari, MIYAKE, Patricia Satie Endo, BERALDO, Antonio Ludovico, FUKUSHIMA, André Rinaldi, LEONI, Luís Antônio Baffile, CLERICI, Maria Teresa Pedrosa Silva
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Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/fst.12418
Date:
April, 2019
File:
PDF, 901 KB
english, 2019
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