01064naa a2200265 a 450000100080000000500110000800800410001910000220006024501150008226000090019752001260020665000130033265300300034565300290037565300290040465300350043370000190046870000200048770000220050770000230052970000200055270000220057270000220059477301820061619959882016-02-19       2014    bl uuuu     u00u1 u    #d1 aFREITAS, D. G. C.  aExtruded baru flour addition (Dipteryx alata Vog.) in cookie formulationsbeffect on consumer's acceptability.  c2014  aThis study investigated the effect of baru pulp flour addition during formulation of cookies on consumer's acceptability.  aBiscoito  aAceitação do consumidor  aExtrusão termoplástica  aFarinha da polpa de baru  aPropriedades físico-químicas1 aTAKEITI, C. Y.1 aGODOY, R. L. O.1 aASCHERI, J. L. R.1 aCARVALHO, C. W. P.1 aSOUZA, P. L. M.1 aRIBEIRO, A. E. C.1 aASCHERI, D. P. R.  tActa Horticulturaegv. 1040, p. 89-96, Jun. 2014. Edition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009.