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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Main Authors: | , , , , |
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Other Authors: | |
Format: | Separatas biblioteca |
Language: | English eng |
Published: |
2019-03-19
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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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Summary: | The objective of this work was to partially replace wheat flour by using carob powder. |
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