Effect of amazonian fruit flour processing on the protein digestibility of cookies (2024)
- Authors:
- USP affiliated authors: COLNAGO, LUIZ ALBERTO - IQSC ; LOURENÇO, CARLA ALVES MONACO - FZEA ; CARVALHO, ROSEMARY APARECIDA DE - FZEA ; VANIN, FERNANDA MARIA - FZEA ; ARGENTO, MATHEUS BICUDO DE VERCOSA - FZEA ; SANTOS, YVES JOSÉ DE SOUZA - FZEA
- Unidades: IQSC; FZEA
- Subjects: FARINHAS; DIGESTIBILIDADE; BISCOITOS; PUPUNHA; LIOFILIZAÇÃO; COMPOSTOS FENÓLICOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Book of Abstracts ICFD
- Conference titles: International Conference on Food Digestion
-
ABNT
SANTOS, Yves José de Souza et al. Effect of amazonian fruit flour processing on the protein digestibility of cookies. 2024, Anais.. Porto: Instituto de Química de São Carlos, Universidade de São Paulo, 2024. . Acesso em: 27 dez. 2025. -
APA
Santos, Y. J. de S., Argento, M. B. de V., Lourenço, C. A. M., Carvalho, R. A. de, Colnago, L. A., & Vanin, F. M. (2024). Effect of amazonian fruit flour processing on the protein digestibility of cookies. In Book of Abstracts ICFD. Porto: Instituto de Química de São Carlos, Universidade de São Paulo. -
NLM
Santos YJ de S, Argento MB de V, Lourenço CAM, Carvalho RA de, Colnago LA, Vanin FM. Effect of amazonian fruit flour processing on the protein digestibility of cookies. Book of Abstracts ICFD. 2024 ;[citado 2025 dez. 27 ] -
Vancouver
Santos YJ de S, Argento MB de V, Lourenço CAM, Carvalho RA de, Colnago LA, Vanin FM. Effect of amazonian fruit flour processing on the protein digestibility of cookies. Book of Abstracts ICFD. 2024 ;[citado 2025 dez. 27 ] - Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression
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