Published in
Instituto de Tecnologia de Alimentos (ITAL), Brazilian Journal of Food Technology, 0(21)
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The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children
Journal article published in 2018 by
Jéssica Micheletti,
Jaqueline Machado Soares 
,
Bruna Callegari Franco,
Izabella Renatta Almeida de Carvalho,
Camila Jordão Candido ,
Elisvânia Freitas dos Santos,
Daiana Novello
,
Bruna Callegari Franco,
Izabella Renatta Almeida de Carvalho,
Camila Jordão Candido ,
Elisvânia Freitas dos Santos,
Daiana Novello
This paper is made freely available by the publisher.
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