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Application of multi-block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii).
Tormena, Marcela Marta Lazaretti; de Medeiros, Luana Tabalipa; de Lima, Patrícia Casarin; Possebon, Gabriela; Fuchs, Renata Hernandez Barros; Bona, Evandro.
Afiliação
  • Tormena MML; Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), Campo Mourão, PR, Brazil.
  • de Medeiros LT; Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil.
  • de Lima PC; Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil.
  • Possebon G; Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil.
  • Fuchs RHB; Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil.
  • Bona E; Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), Campo Mourão, PR, Brazil.
J Sci Food Agric ; 97(11): 3559-3567, 2017 Aug.
Article em En | MEDLINE | ID: mdl-28078724
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Asteraceae / Lepidium / Aditivos Alimentares / Chocolate Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Asteraceae / Lepidium / Aditivos Alimentares / Chocolate Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2017 Tipo de documento: Article