PRODUÇÃO E CARACTERIZAÇÃO DE BISCOITOS TIPO COOKIES COM SUBSTITUIÇÃO PARCIAL DE TRIGO POR FARINHA DE CÁRTAMO (Carthamus tinctorius L.) E NÍGER (Guizotia abyssinica (L. f.) Cass.)

Andrade, Monize Evelyn Gonçalves de; Ueda, Karina Sayuri; Garcia, Vitor Augusto dos Santos; Fakhouri, Farayde Matta; Souza, Luiz Carlos Ferreira de; Rech, Chaiane Regina; Martelli, Sílvia Maria

doi:10.47242/978-65-991243-9-6-7

Fundamentos E Atualidades Em Tecnologia E Inspeção De Alimentos, Volume 2 2021

DOI: 10.47242/978-65-991243-9-6-7

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PRODUÇÃO E CARACTERIZAÇÃO DE BISCOITOS TIPO COOKIES COM SUBSTITUIÇÃO PARCIAL DE TRIGO POR FARINHA DE CÁRTAMO (Carthamus tinctorius L.) E NÍGER (Guizotia abyssinica (L. f.) Cass.)

Monize Evelyn Gonçalves de Andrade¹,

Karina Sayuri Ueda²,

Vitor Augusto dos Santos Garcia³

et al.

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PRODUÇÃO E CARACTERIZAÇÃO DE BISCOITOS TIPO COOKIES COM SUBSTITUIÇÃO PARCIAL DE TRIGO POR FARINHA DE CÁRTAMO (Carthamus tinctorius L.) E NÍGER (Guizotia abyssinica (L. f.) Cass.)

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