HIGHLIGHTS
- who: / and collaborators from the Universidade Estadual Campinas (UNICAMP), Departamento have published the research: flour: technological sensory and nutritional quality abóbora: sensorial nutricional, in the Journal: (JOURNAL)
- what: From this study, it was possible to obtain a pumpkin flour using its pulp and peel with the characteristic of attractive coloring and high fiber content, besides reducing_sugar content.
- how: For the nutritional composition of muffins the data were analyzed by ANOVA followed by F-test using the Excel software Excel software (Microsoft Office Mondo 2016 version Redmond Washington EUA). The sensory analysis data . . .
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