Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties

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Bibliographic Details
Main Author:	Jéssica Aparecida Ribeiro
Format:	Artículo científico
Language:	en
Published:	Universidade Estadual de Maringá 2021
Subjects:	Ingeniería CATA food texture Sensory analysis food ingredients sensory properties
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5 Acceder al recurso 6
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