Storage study of cereal bars formulated with banana peel flour (2018)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1108/NFS-09-2017-0193
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; ARMAZENAGEM DE ALIMENTOS; BANANA; CASCAS (PLANTA); COMPOSTOS FENÓLICOS; FARINHAS; TEXTURA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Nutrition & Food Science
- ISSN: 0034-6659
- Volume/Número/Paginação/Ano: v. 48, n. 3, p. 386-396, 2018
- Este artigo possui versão em acesso aberto
- URL de acesso aberto
- Versão do Documento: Versão submetida (Pré-print)
-
Status: Artigo possui versão em acesso aberto em repositório (Green Open Access) -
ABNT
SILVA CARVALHO, Vania e SILVA, Ana Carolina Conti e. Storage study of cereal bars formulated with banana peel flour. Nutrition & Food Science, v. 48, n. 3, p. 386-396, 2018Tradução . . Disponível em: https://doi.org/10.1108/NFS-09-2017-0193. Acesso em: 15 mar. 2026. -
APA
Silva Carvalho, V., & Silva, A. C. C. e. (2018). Storage study of cereal bars formulated with banana peel flour. Nutrition & Food Science, 48( 3), 386-396. doi:10.1108/NFS-09-2017-0193 -
NLM
Silva Carvalho V, Silva ACC e. Storage study of cereal bars formulated with banana peel flour [Internet]. Nutrition & Food Science. 2018 ; 48( 3): 386-396.[citado 2026 mar. 15 ] Available from: https://doi.org/10.1108/NFS-09-2017-0193 -
Vancouver
Silva Carvalho V, Silva ACC e. Storage study of cereal bars formulated with banana peel flour [Internet]. Nutrition & Food Science. 2018 ; 48( 3): 386-396.[citado 2026 mar. 15 ] Available from: https://doi.org/10.1108/NFS-09-2017-0193 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
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