Search Results - "Mandro, Gabriela Fernanda"

Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder by Papa Spada, Fernanda, da Silva, Paula Porrelli Moreira, Mandro, Gabriela Fernanda, Margiotta, Gregório Borghese, Spoto, Marta Helena Fillet, Canniatti-Brazaca, Solange Guidolin

“…Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to…”
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Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder by Spada, Fernanda Papa, Mandro, Gabriela Fernanda, da Matta, Manoel Divino, Canniatti-Brazaca, Solange Guidolin

“…Jackfruit seeds are an underutilized waste in many tropical countries. This study aimed to characterize the functional properties, mainly solubility at…”
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