Food bars formulated with soy residue
The present work aimed to study an alternative for the use of the okara residue derived from the soymilk production process. The residue was employed in the elaboration of cereal bars, which constitute a class of food with functional appeal and potential consumer market. Three formulations containin...
| Principais autores: | Cunha, Mário Antônio Alves da, Andrade, Aline Cristina Woicolesco, Fermiani, Eliane Andréia, Appelt, Patrícia, Buratto, Ana Paula |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2010
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3328 |
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