Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/937357
Title: Development and sensorial analysis of a cereal bar containing linseed, quinoa and algaroba.
Authors: VAZ, A.
SOUZA, V. S.
MARTELLI, S. M.
TAKEITI, C. Y.
CARVALHO, C. W. P. de
ALVES, G. L.
FAKHOURI, F. M.
Affiliation: ANDREA VAZ, UNIFIA/UNISEPE; VIVIANE SILVA SOUZA, SENAC; SILVIA MARIA MARTELLI, UFSC; CRISTINA YOSHIE TAKEITI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; GISELE LETÍCIA ALVES, UNIVERSIDADE DE TAUBATÉ; FARAYDE MATTA FAKHOURI, UNICAMP.
Date Issued: 2012
Citation: In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.
Thesagro: Linhaça
Manga
Quinoa
Keywords: Barra de cereal
Análise sensorial
Amaranto
Language: en
Type of Material: Resumo em anais e proceedings
Access: openAccess
Appears in Collections:Resumo em anais de congresso (CTAA)

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