Development of functional cookies with Cerrado fruits and residues: sensory analysis, nutrients, and bioactive compounds
Abstract In this study, we determined the nutritional and functional characteristics of cookies supplemented with chichá almond, gurguéia nut, and soursop residue using two developed cookie formulations and one standard formulation. Acceptance and purchase intention were evaluated. As the chichá alm...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2022
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| Assuntos: | |
| Texto completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100590 |
| País: | Brasil |
| Oai: | oai:scielo:S0101-20612022000100590 |