Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc

por Miranda Arcanjo,Flora, Steinmacher,Nádia Cristiane, Lahis Kalschne,Daneysa, Bedendo,Anandra, Souza,Aloisio Henrique Pereira de, Souza,Nilson Evelázio de, Rodrigues,Angela Claudia
Publicado 2020

Physical and sensorial properties of potato breads fortified with whole soybean flour

por Gomes Natal,Dorina Isabel, Souza Dantas,Maria Inés de, Teixeira Ribeiro Vidigal,Márcia Cristina, Machado Rocha Ribeiro,Sônia, Ribeiro Silva,Roberta, Stampini Duarte Martino,Hércia
Publicado 2013

DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (IPOMEABATATAS L.): SENSORY AND NUTRITIONAL EVALUATION

por Gisèle Ahou Yah KOUA, Konan Evrad Brice DIBI, Edwige Essoma AKOA, Sébastien NIAMKE
Publicado 2021