Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour

The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics an...

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Detalles Bibliográficos
Autores principales: Dourado Gomes Machado, Tamires Alcântara, Pacheco, Maria Teresa Bertoldo, do Egypto Queiroga, Rita de Cássia Ramos, Cavalcante, Letícia Medeiros, Bezerril, Fabrícia França, Ormenese, Rita de Cássia Salvucci Celeste, Garcia, Aline de Oliveira, Nabeshima, Elizabeth Harumi, Pintado, Maria Manuela Estevez, de Oliveira, Maria Elieidy Gomes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8354474/
https://www.ncbi.nlm.nih.gov/pubmed/34375368
http://dx.doi.org/10.1371/journal.pone.0255287

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8354474/
https://www.ncbi.nlm.nih.gov/pubmed/34375368
http://dx.doi.org/10.1371/journal.pone.0255287

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