SciELO Analytics (Beta)
Brasil
Food Science and Technology (0101-2061)
Elaboração de biscoitos tipo salgado, com alto teor de fibra alimentar, utilizando farinha de berinjela (Solanum melongena, L.)

Received Citations (9)

publishing year previous first author document title
2011 Brazilian Journal of Food Technology Feddern, Vivian Physical and sensory evaluation of wheat and rice bran cookies
2016 Food Science and Technology (Campinas) TAVARES, Bruna Oliveira Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
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
2014 Food Science and Technology (Campinas) Bertagnolli, Silvana Maria Michelin Bioactive compounds and acceptance of cookies made with Guava peel flour
2010 Food Science and Technology (Campinas) Mauro, Ana Karina Phisical, chemical, and sensorial characterization of cookies made with kale stalk flour (KSF) and spinach stalk flour (SSF) rich in nourishing fiber
2013 Food Science and Technology (Campinas) Bertolin, Telma Elita Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia
2018 Food Science and Technology BATISTA, Jaqueline Eduarda Rodrigues Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob
2009 Food Science and Technology (Campinas) Granato, Daniel Farinhas de amêndoa e amendoim suplementadas com ferro como ingredientes potenciais para desenvolvimento de biscoitos sem glúten
2011 Food Science and Technology (Campinas) Haj-Isa, Niurka Maritza Almeyda Development of biscuits enriched with merluza
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