Navegação Produção Científica por Assunto "Química de alimentos"
Resultados 1-2 de 2
-
Chemical, technological, and sensory quality of pasta and bakery products made with the addition of grape pomace flour
(2022) [Artigo de periódico]Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich ... -
Overview of the incorporation of legumes into new food options : an approach on versatility, nutritional, technological, and sensory quality
(2023) [Artigo de periódico]Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes ...