Chemical composition, physical characteristics, and sensory evaluation of cookies with carob addition.

The objective of this work was to partially replace wheat flour by using carob powder.

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Bibliographic Details
Main Authors:	MONTEIRO, L. K., ZANELLA, O., SILVA, A. A. da, MIRANDA, M. Z. de, BILIBIO, D.
Other Authors:	Larissa Karla Monteiro, Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS) - Campus Sertão, Food Analysis Center, Sertão - Rio Grande do Sul, Brazil; Odivan Zanella, Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS) - Campus Sertão, Food Analysis Center, Sertão - Rio Grande do Sul, Brazil.; Albeneir Antunes da Silva, Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS) - Campus Sertão, Food Analysis Center, Sertão - Rio Grande do Sul, Brazil; MARTHA ZAVARIZ DE MIRANDA, CNPT; Denise Bilibio, Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS) - Campus Sertão, Food Analysis Center, Sertão - Rio Grande do Sul, Brazil.
Format:	Separatas biblioteca
Language:	English eng
Published:	2019-03-19
Subjects:	Avaliação sensorial, Pó de alfarroba, Flour carob, Carob powder, Alfarroba, Farinha, Farinha de Trigo, Wheat flour, Chemical composition, Cookies,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1107222
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