Grape pomace skins and the effects of its inclusion in the technological properties of muffins.

Detalhes bibliográficos
Autor(a) principal: BENDER, A. B. B.
Data de Publicação: 2017
Outros Autores: SPERONI, C. S., SALVADOR, P. R., LOUREIRO, B. B., LOVATTO, N. M., GOULART, F. R., LOVATTO, M. T., MIRANDA, M. Z. de, SILVA, L. P., PENNA, N. G.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084433
http://dx.doi.org/10.1080/15428052.2016.1225535
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spelling Grape pomace skins and the effects of its inclusion in the technological properties of muffins.PanificaçãoDietary fiberSensory evaluationBaked goodsGrape PomaceANA B. B. BENDER, UFSM; CAROLINE S. SPERONI, UFSM; PAULO R. SALVADOR, UFSM; BRUNO B. LOUREIRO, UFSM; NAGLEZI M. LOVATTO, UFSM; FERNANDA R. GOULART, UFSM; MARLENE T. LOVATTO, UFSM; MARTHA ZAVARIZ DE MIRANDA, CNPT; LEILA P. SILVA, UFSM; NEIDI G. PENNA, UFSM.BENDER, A. B. B.SPERONI, C. S.SALVADOR, P. R.LOUREIRO, B. B.LOVATTO, N. M.GOULART, F. R.LOVATTO, M. T.MIRANDA, M. Z. deSILVA, L. P.PENNA, N. G.2018-01-06T23:15:38Z2018-01-06T23:15:38Z2018-01-0620172018-01-06T23:15:38Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Culinary Science & Technology, v. 15, n. 2, p. 143-157, 2017.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084433http://dx.doi.org/10.1080/15428052.2016.1225535enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2018-01-06T23:15:46Zoai:www.alice.cnptia.embrapa.br:doc/1084433Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542018-01-06T23:15:46falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542018-01-06T23:15:46Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Grape pomace skins and the effects of its inclusion in the technological properties of muffins.
title Grape pomace skins and the effects of its inclusion in the technological properties of muffins.
spellingShingle Grape pomace skins and the effects of its inclusion in the technological properties of muffins.
BENDER, A. B. B.
Panificação
Dietary fiber
Sensory evaluation
Baked goods
Grape Pomace
title_short Grape pomace skins and the effects of its inclusion in the technological properties of muffins.
title_full Grape pomace skins and the effects of its inclusion in the technological properties of muffins.
title_fullStr Grape pomace skins and the effects of its inclusion in the technological properties of muffins.
title_full_unstemmed Grape pomace skins and the effects of its inclusion in the technological properties of muffins.
title_sort Grape pomace skins and the effects of its inclusion in the technological properties of muffins.
author BENDER, A. B. B.
author_facet BENDER, A. B. B.
SPERONI, C. S.
SALVADOR, P. R.
LOUREIRO, B. B.
LOVATTO, N. M.
GOULART, F. R.
LOVATTO, M. T.
MIRANDA, M. Z. de
SILVA, L. P.
PENNA, N. G.
author_role author
author2 SPERONI, C. S.
SALVADOR, P. R.
LOUREIRO, B. B.
LOVATTO, N. M.
GOULART, F. R.
LOVATTO, M. T.
MIRANDA, M. Z. de
SILVA, L. P.
PENNA, N. G.
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv ANA B. B. BENDER, UFSM; CAROLINE S. SPERONI, UFSM; PAULO R. SALVADOR, UFSM; BRUNO B. LOUREIRO, UFSM; NAGLEZI M. LOVATTO, UFSM; FERNANDA R. GOULART, UFSM; MARLENE T. LOVATTO, UFSM; MARTHA ZAVARIZ DE MIRANDA, CNPT; LEILA P. SILVA, UFSM; NEIDI G. PENNA, UFSM.
dc.contributor.author.fl_str_mv BENDER, A. B. B.
SPERONI, C. S.
SALVADOR, P. R.
LOUREIRO, B. B.
LOVATTO, N. M.
GOULART, F. R.
LOVATTO, M. T.
MIRANDA, M. Z. de
SILVA, L. P.
PENNA, N. G.
dc.subject.por.fl_str_mv Panificação
Dietary fiber
Sensory evaluation
Baked goods
Grape Pomace
topic Panificação
Dietary fiber
Sensory evaluation
Baked goods
Grape Pomace
publishDate 2017
dc.date.none.fl_str_mv 2017
2018-01-06T23:15:38Z
2018-01-06T23:15:38Z
2018-01-06
2018-01-06T23:15:38Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Journal of Culinary Science & Technology, v. 15, n. 2, p. 143-157, 2017.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084433
http://dx.doi.org/10.1080/15428052.2016.1225535
identifier_str_mv Journal of Culinary Science & Technology, v. 15, n. 2, p. 143-157, 2017.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084433
http://dx.doi.org/10.1080/15428052.2016.1225535
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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