A5101470098- Agricultural and Food Sciences
- Aquaculture Nutrition and Growth
- Healthcare Regulation
- Seed and Plant Biochemistry
- Protein Hydrolysis and Bioactive Peptides
- Palliative and Oncologic Care
- History of Education Research in Brazil
- Food and Agricultural Sciences
- Healthcare and Environmental Waste Management
Universidade Federal do Rio Grande do Sul
2020
Instituto Adolfo Lutz
1994
Instituto de Tecnologia de Alimentos
1980-1981
Cookies were prepared by substitution of pale yellow sweet potato flour purple (addition 15.5%) and kale 13% 24%) in relation to the control cookie (without addition flour). The aim this study was increase calcium content improve antioxidant activity cookies evaluate physical chemical properties. presented high ash contents, total dietary fiber, capacity. Use produced with calcium; according sensory analysis, limiting amount mineral product 360 mg 100 g−1. Through study, it possible conclude...
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia Cereais e Panificação (978-65-88243-73-2) Parâmetros De Qualidade Massa Alimentícia Elaborada Com Farinhas Arroz E Feijão Branco