Work

Desenvolvimento E Caracterização De Biscoito Recheado De Chocolate Com Substituição Parcial Da Gordura Hidrogenada Por Polpa De Abacate Development and Characterization of Chocolate Cooki Es Replacing Hydrogen Fat by Avocado Fat

Year: 2015

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.4025/revtecnol.v0i0.26230

Authors: Mariane Ferreira Silva, Renan Estevam Lourencetti, Lívia Benossi Marchi, Diego Rodrigues Marques, Mariana Menconi Chinellato, Oscar Oliveira Santos, Jesuí Vergílio Visentainer, Antônio Roberto, Giriboni Monteiro

Institutions: Michigan State University, Universidade Estadual de Maringá

Language: Portuguese

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W1861978493

FWCI:

Cites: 7

Cited by:

Related to: 10