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2 results for Ana Lúcia Fernandes PEREIRA.

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Effect of Babassu (Orbignyaphalerata) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies
by Nohana de Carvalho SILVA, Elynne Krysllen do Carmo BARROS, Ana Lúcia Fernandes PEREIRA, Tatiana de Oliveira Lemos and Virgínia Kelly Gonçalves ABREU
Journal of Food and Nutrition Research. 2019, 7(11), 805-809. DOI: 10.12691/jfnr-7-11-8
Pub. Date: November 26, 2019Views: 9609Downloads: 9433
Babassu mesocarp flour cookie sensory evaluation nutritional value
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Mixed Nectar of Cupuassu (Theobromagrandiflorum) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics
by Gabrielli Nunes Clímaco, Virgínia Kelly Gonçalves Abreu, Tatiana De Oliveira Lemos and Ana Lúcia Fernandes Pereira
Journal of Food and Nutrition Research. 2019, 7(5), 361-369. DOI: 10.12691/jfnr-7-5-5
Pub. Date: April 27, 2019Views: 14032Downloads: 14554
blends exotic fruits phenolics compounds hedonic scale antioxidant activity additives
Abstract Full Text PDF (291 KB) Full Text HTML Full Text ePUB (218 KB)
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