Effect of Babassu (Orbignya phalerata) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies

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Published in:Journal of food and nutrition research (Newark, Del. Print) Del. Print), 2019-12, Vol.7 (11), p.805-809
Main Authors: de Carvalho SILVA, Nohana, Krysllen do Carmo BARROS, Elynne, Lúcia Fernandes PEREIRA, Ana, de Oliveira Lemos, Tatiana, Kelly Gonçalves ABREU, Virgínia
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container_issue 11
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container_title Journal of food and nutrition research (Newark, Del. Print)
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creator de Carvalho SILVA, Nohana
Krysllen do Carmo BARROS, Elynne
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de Oliveira Lemos, Tatiana
Kelly Gonçalves ABREU, Virgínia
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doi_str_mv 10.12691/jfnr-7-11-8
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title Effect of Babassu (Orbignya phalerata) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies
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