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Vegan brownie enriched with phenolic compounds obtained from a chia (Salvia hipanica L.) coproduct: Nutritional, technological, and functional characteristics and sensory acceptance

Mariele Rodrigues Moreira, Vitor L. Sanches, Monique Martins Strieder, Maurı́cio A. Rostagno, Caroline Dário Capitani

2023International Journal of Gastronomy and Food Science16 citationsDOI

Topics & Concepts

Food scienceCoproductChemistryMucilageFerulic acidRosmarinic acidMathematicsBotanyOrganic chemistryBiologyAntioxidantPure mathematicsPolysaccharides Composition and ApplicationsPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality
Vegan brownie enriched with phenolic compounds obtained from a chia (Salvia hipanica L.) coproduct: Nutritional, technological, and functional characteristics and sensory acceptance | Litcius