Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1107222
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Campo DCValorIdioma
dc.contributor.authorMONTEIRO, L. K.eng
dc.contributor.authorZANELLA, O.eng
dc.contributor.authorSILVA, A. A. daeng
dc.contributor.authorMIRANDA, M. Z. deeng
dc.contributor.authorBILIBIO, D.eng
dc.date.accessioned2019-03-20T00:42:00Z-
dc.date.available2019-03-20T00:42:00Z-
dc.date.created2019-03-19
dc.date.issued2018
dc.identifier.citationIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., 2018, Belém, PA. Anais... Belém, PA: CBCTA, 2018. Código do trabalho 3584.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1107222-
dc.descriptionThe objective of this work was to partially replace wheat flour by using carob powder.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAvaliação sensorialeng
dc.subjectPó de alfarrobaeng
dc.subjectFlour carobeng
dc.subjectCarob powdereng
dc.titleChemical composition, physical characteristics, and sensory evaluation of cookies with carob addition.eng
dc.typeResumo em anais e proceedingseng
dc.date.updated2019-03-20T00:42:00Z
dc.subject.thesagroAlfarrobaeng
dc.subject.thesagroFarinhaeng
dc.subject.thesagroFarinha de Trigoeng
dc.subject.nalthesaurusWheat floureng
dc.subject.nalthesaurusChemical compositioneng
dc.subject.nalthesaurusCookieseng
dc.description.notesCódigo do trabalho 3584.eng
riaa.ainfo.id1107222eng
riaa.ainfo.lastupdate2019-03-19
dc.contributor.institutionLarissa 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.eng
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