Functional food formulation by the addition of whole grain flour and linseed

Autores		Bakker, Christiane Maria Christina Nobrega; Courtial, Camila Gambini Pereira
Editor		Journal of Food Industry
Data		2017-12-08
Palavras-chave		Functional foods Enriched pasta Sensory analysis Quantitative descriptive analysis Whole grain flour
Citação		BAKKER, C.M.C.N.; PEREIRA , C. G.. Functional Food Formulation by the Addition of Whole Grain Flour and Linseed. Journal of Food Industry, v. 1, p. 39-51, 2017. Disponível em: http://www.macrothink.org/journal/index.php/jfi/article/view/12274. Acesso em: 05 abr. 2021. https://doi.org/10.5296/jfi.v1i1.12274
Resumo
URI		https://repositorio.ufrn.br/handle/123456789/32503