Cereal bar with cassava bagasse: chemical composition and sensory acceptance
Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and...
| Principais autores: | Oliveira Silva, Aparecida de Fátima, Girondi, Leila Maria, Klososki, Suellen Jensen, Colombo Pimentel, Tatiana, Barão, Carlos Eduardo |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3520 |
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