Open AccessEffect of the addition of pinhão flour and bagasse generated after starch extraction on the formulation of cookie
Author(s) -
Stéphanie Schiavo Romko,
Cleoci Beninca,
Camila Delinski Bet,
Radla Zabian Bassetto Bisinella,
Egon Schnitzler
Publication year - 2019
Publication title -
ukrainian journal of food science
Language(s) - English
Resource type - Journals
eISSN - 2409-4951
pISSN - 2310-1008
DOI - 10.24263/2310-1008-2019-7-2-3
Subject(s) - bagasse , extraction (chemistry) , starch , pulp and paper industry , food science , business , materials science , chemistry , engineering , chromatography