01032nam a2200289 a 450000100080000000500110000800800410001910000200006024501300008026001570021050000300036752000910039765000250048865000120051365000160052565000140054165000120055565000210056765300260058865300170061465300160063165300210064770000160066870000200068470000220070470000160072621072222019-03-19       2018    bl uuuu     u00u1 u    #d1 aMONTEIRO, L. K.  aChemical composition, physical characteristics, and sensory evaluation of cookies with carob addition.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., 2018, Belém, PA. Anais... Belém, PA: CBCTA, 2018. Código do trabalho 3584.c3584  aCódigo do trabalho 3584.  aThe objective of this work was to partially replace wheat flour by using carob powder.  aChemical composition  aCookies  aWheat flour  aAlfarroba  aFarinha  aFarinha de Trigo  aAvaliação sensorial  aCarob powder  aFlour carob  aPó de alfarroba1 aZANELLA, O.1 aSILVA, A. A. da1 aMIRANDA, M. Z. de1 aBILIBIO, D.