Technological quality and sensory acceptability of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 10

Technological quality and sensory acceptability of nutritive bars produced with Brazil nut and baru almond coproducts

Lima, Daniele Silva, Egea, Mariana Buranelo, de Campos Carvalho Cabassa, Isabelly, Borges de Almeida, Adrielle, Leal de Sousa, Tainara, Mayara de Lima, Thayanara, Loss, Raquel Aparecida, Pinheiro Volp
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.110467
Date:
October, 2020
File:
PDF, 668 KB
2020
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