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Fernanda Papa Spada on Muck Rack

Fernanda Papa Spada

France
As seen in: MDPI
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Articles

Fermentation | Free Full-Text | GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute

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By Fernanda Papa Spada, Eduardo Purgatto, Stanislau Bogusz Junior, Fernanda Papa
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Open in Who Shared Issue with article?

Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder

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By Fernanda Papa Spada, Solange Guidolin Canniatti-Brazaca
| BioRxiv
Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder Fernanda Papa Spada, Paula Porrelli Moreira da Silva, Gabriela Fernanda Mandro, Gregório Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-Brazaca bioRxiv 317313; doi: https://doi.org/10.1101/317313
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