Open Access Library Journal
Vol.3 No.7(2016), Paper ID 69531, 7
pages
DOI:10.4236/oalib.1102778
Development, Characterization and Acceptance of Fruit-Bread Biomass Green Brownie
Iris Lengruber de Almeida, Marcia Barreto da Silva Feijò, Paulo Sérgio Marcellini, Juliana Mérida Pientznauer, Jéssica Borges Oliveira
Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Niteròi, RJ, Brasil
Department of Bromatology of UFF, Universidade Federal Fluminense, Niteròi, RJ, Brasil
Department of Biochemistry of UNIRIO-Universidade Federal do Estado do Rio de Janeiro, Rua Frei Caneca, RJ, Brasil
Graduation Courses in Nutrition from the UFF-Universidade Federal Fluminense, Niteròi, RJ, Brasil
Graduation Courses in Nutrition from the UFF-Universidade Federal Fluminense, Niteròi, RJ, Brasil
Copyright © 2016 Iris Lengruber de Almeida, Marcia Barreto da Silva Feijò, Paulo Sérgio Marcellini, Juliana Mérida Pientznauer, Jéssica Borges Oliveira et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Almeida, I. , Feijò, M. , Marcellini, P. , Pientznauer, J. and Oliveira, J. (2016) Development, Characterization and Acceptance of Fruit-Bread Biomass Green Brownie.
Open Access Library Journal,
3, 1-7. doi:
10.4236/oalib.1102778.