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
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CTAA)