Desenvolvimento e avaliação sensorial de pão de queijo elaborado com o resíduo agroindustrial da soja

The aim of this study was to develop cheese bread made with soy industry residue, okara. In cheese bread formulation was used 10% of okara in place to sour. The cheese bread was subjected to sensory analysis using the hedonic scale of nine points, with non-tasters trained in laboratory testing an...

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Autores principales:	Barbosa, Maria Ivone Martins Jacintho, Miranda Araújo de Paula, Ana Laura, Fortunato Barroca, Désirée, Barbosa Junior, José Lucena
Formato:	Artículo
Lenguaje:	portugués
Publicado:	2013
Materias:	Análise Sensorial Okara Soja Resíduo Agroindustrial Sensory Analysis Soy Agroindustrial Residue
Acceso en línea:	https://dialnet.unirioja.es/servlet/oaiart?codigo=7404616
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