Open AccessElaboração de cupcake adicionado de farinha de fibra de caju: caracterização físico-química e sensorial
Author(s) -
Elaine Carvalho de Morais,
Samira Gabrielle Oliveira Patias,
Erika Silva Costa,
Dayane De Oliveira Sandri,
Nágela Farias Magave Picanço,
Rozilaine Aparecida Pelegrine Gomes de Faria
Publication year - 2018
Publication title -
brazilian journal of food research
Language(s) - Portuguese
Resource type - Journals
ISSN - 2448-3184
DOI - 10.3895/rebrapa.v9n2.5537
Subject(s) - mathematics , food science , aroma , chemistry , physics
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom