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Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product.
de Nazaré Melo Ramos, Simone; Weltman Glezer, Juliana; de Oliveira Garcia, Aline; Herman Behrens, Jorge; Efraim, Priscilla.
Afiliação
  • de Nazaré Melo Ramos S; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas. Rua Monteiro Lobato, 80. Cidade Universitária Zeferino Vaz, Campinas - São Paulo Zip Code 13.083-862, Brazil.
  • Weltman Glezer J; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas. Rua Monteiro Lobato, 80. Cidade Universitária Zeferino Vaz, Campinas - São Paulo Zip Code 13.083-862, Brazil.
  • de Oliveira Garcia A; Food Science and Quality Center, Food Technology Institute, ITAL, São Paulo, Brazil.
  • Herman Behrens J; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, São Paulo, Brazil.
  • Efraim P; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas. Rua Monteiro Lobato, 80. Cidade Universitária Zeferino Vaz, Campinas - São Paulo Zip Code 13.083-862, Brazil. Electronic address: pris@unicamp.br.
Food Res Int ; 155: 111039, 2022 05.
Article em En | MEDLINE | ID: mdl-35400428
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cacau / Chocolate Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cacau / Chocolate Idioma: En Ano de publicação: 2022 Tipo de documento: Article