"Chocolate" pound cake with cupuassu and kefir;Bolo de "chocolate" produzido com pó de cupuaçu e kefir

Revista Brasileira de Ciencias Farmaceuticas/Brazilian Journal of Pharmaceutical Sciences

Volumn 42, Issue 3, 2006, Pages 447-454

  Esteller, Mauricio Sergio ^a   Zancanaro Jr , Orlando ^a   Lannes, Suzana Caetano Da Silva ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Cake; Cupuassu; Food color; Image analysis; Kefir; Texture

Indexed keywords

ARTICLE; CACAO; COLOR; DOUGH; MOISTURE; TEMPERATURE; TIME;

EID: 33845483869     PISSN: 15169332     EISSN: None     Source Type: Journal    
DOI: 10.1590/s1516-93322006000300014     Document Type: Article

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