Event submissions
Published
This submission belongs to the session S2. Innovation in Dietary Choices of the event The 4th International Electronic Conference on Nutrients
Published date
11 Oct, 2024
Academic Editor
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Mauro LombardoCitation
Bruna Freitas de Oliveira, Lara Netto Rocha, Leonara Martins Viana, Mária Herminia Ferrari Felisberto, Frederico Barros, EFFECT OF MIXED GREEN BANANA PULP AND PEEL FLOUR ON PHYSICOCHEMICAL AND SENSORY PROPERTIES AND RESISTANT STARCH CONTENT OF CHOCOLATE COOKIES, in Proceedings of The 4th International Electronic Conference on Nutrients, 16 October–18 October 2024, MDPI: Basel, Switzerland
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EFFECT OF MIXED GREEN BANANA PULP AND PEEL FLOUR ON PHYSICOCHEMICAL AND SENSORY PROPERTIES AND RESISTANT STARCH CONTENT OF CHOCOLATE COOKIES
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Bruna Freitas de Oliveira 1
Lara Netto Rocha 1
Leonara Martins Viana 1
Mária Herminia Ferrari Felisberto 1
Frederico Barros 1
1. Food Technology Department, Federal University of Viçosa, 36570-900 Viçosa, Brazil
Abstract
Keywords
Musa spp
resistant starch
green banana flour
unconventional flour
Poster
sciforum-101156_BrunaFreitasdeOliveira.pdf