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Brasil
Food Science and Technology (0101-2061)
Farinha de yacon e inulina como ingredientes na formulação de bolo de chocolate

Received Citations (17)

publishing year previous first author document title
2010 Food Science and Technology (Campinas) Guimarães, Renata Rangel Simple cakes elaborated with flour of watermelon inner skin (Citrullus vulgaris, Sobral): chemical, physical, and sensory evaluation
2010 Food Science and Technology (Campinas) Moraes, Érica Aguiar Avaliação sensorial e valor nutricional de bolos preparados com farinha integral de linhaça
2014 Brazilian Journal of Food Technology Gomes, Luciana De Oliveira Froes Microbiological and physicochemical stability of gluten-free cake mixtures and quality of ready cakes for consumption
2014 Brazilian Journal of Food Technology Bastos, Gustavo Almeida Acceptability of potentially probiotic cereal bars
2020 Brazilian Journal of Food Technology Macedo, Leandro Levate Fructooligosaccharides: nutritional, technological and sensory aspects
2015 Food Science and Technology (Campinas) Gomes, Luciana de Oliveira Froes Application of extruded broken bean flour for formulation of gluten-free cake blends
2013 Brazilian Journal of Food Technology Silva, Izabel Cristina Veras Evaluation of the influence of the variables sugar, fermented cassava starch and orange albedo in the development of chocolate cakes
2013 Food Science and Technology (Campinas) Pereira, Juciane de Abreu Ribeiro Estudo das carcaterísticas químicas e enzimáticas de Yacon (Smallanthus sonchifolius) e suas farinhas
2011 Food Science and Technology (Campinas) Gorgônio, Cristiane Mesquita da Silva Caracterização macroscópica e físico-química de bolo isento de açúcar, com fibra e sem glúten a base de farinha mista de semente de abóbora (Cucurbita maxima, L.) e amido de milho
2010 Food Science and Technology (Campinas) Zavareze, Elessandra da Rosa Technological and sensory quality of cakes produced with milk whey
2015 Ciência e Agrotecnologia Scher, Caroline Fenner Dissolução de inulina do yacon durante o branqueamento em água quente
2016 Horticultura Brasileira Erlacher, Wellington A Modelos de determinação indireta da área foliar em yacon
2008 Ciência Rural Santana, Isabelle Yacon tuberous root (Smallanthus sonchifolius): cultivation potentialities, technological and nutritional aspects
2015 Horticultura Brasileira Silva, Diego MN Levantamento de insetos causando injúrias na cultura de yacon
2010 Ciência e Agrotecnologia Silva, Elaine Berges da Optimization of chemical peeling of yacon roots (Polymnia sonchifolia Poepp.)
2009 Ciência Rural Rosa, Claudia Severo da Cake developed with Yacon flour
2013 Diaeta Valdez Clinis, Gabriela Alejandra Making a functional prebiotic dietetic bar using yacon flour (Smallanthus sonchifolius)
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