Baru flour in cupcakes: physico-chemical and sensory characterization among children
The present study aimed to determine the sensory acceptability of cupcakes added baru flour (BF) among children and determine the physico-chemical composition of the standard formulation and that containing BF with similar sensory acceptance standard. The following formulations were developed cupc...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Centro Universitário São Camilo
2016-04-01
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| Series: | O Mundo da Saúde |
| Subjects: | |
| Online Access: | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/276 |