Título:	Chemical composition, physical characteristics, and sensory evaluation of cookies with carob addition.
Autor:	MONTEIRO, L. K. ZANELLA, O. SILVA, A. A. da MIRANDA, M. Z. de BILIBIO, D.
Afiliación:	Larissa Karla Monteiro, Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS) - Campus Sertão, Food Analysis Center, Sertão - Rio Grande do Sul, Brazil; Odivan Zanella, Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS) - Campus Sertão, Food Analysis Center, Sertão - Rio Grande do Sul, Brazil.; Albeneir Antunes da Silva, Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS) - Campus Sertão, Food Analysis Center, Sertão - Rio Grande do Sul, Brazil; MARTHA ZAVARIZ DE MIRANDA, CNPT; Denise Bilibio, Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS) - Campus Sertão, Food Analysis Center, Sertão - Rio Grande do Sul, Brazil.
Año:	2018
Referencia:	In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., 2018, Belém, PA. Anais... Belém, PA: CBCTA, 2018. Código do trabalho 3584.
Descripción:	The objective of this work was to partially replace wheat flour by using carob powder.
Thesagro:	Alfarroba Farinha Farinha de Trigo
NAL Thesaurus:	Wheat flour Chemical composition Cookies
Palabras clave:	Avaliação sensorial Pó de alfarroba Flour carob Carob powder
Notas:	Código do trabalho 3584.
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CNPT)