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 |
2013 | Brazilian Journal of Food Technology | Piovesana, Alessandra | Elaboration and acceptability of cookies enhanced with oat and flour grape pomace |
2014 | Food Science and Technology (Campinas) | Bertagnolli, Silvana Maria Michelin | Bioactive compounds and acceptance of cookies made with Guava peel flour |
2007 | Food Science and Technology (Campinas) | Fasolin, Luiz Henrique | Cookies produced with banana meal: chemical, physical andsensorial evaluation |
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 |