Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects

This article investigated the use of Pachira aquatica (PA) fat and Platonia insignis (PI) nuts as ingredients in the preparation of cookies. Seven formulations containing PA fat and/or PI nuts were studied by changing the formulation proposed by AACC, and samples were evaluated considering physical–...

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Detalles Bibliográficos
Autores principales: Silva, Tania G., Kasemodel, Marcia G. C., Ferreira, Otávio M., da Silva, Rogério C. L., Souza, Clitor J. F., Sanjinez‐Argandona, Eliana J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590276/
https://www.ncbi.nlm.nih.gov/pubmed/33133529
http://dx.doi.org/10.1002/fsn3.1368

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590276/
https://www.ncbi.nlm.nih.gov/pubmed/33133529
http://dx.doi.org/10.1002/fsn3.1368

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