Author

G. F. Mandro

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Plant Biology· 1

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Approach:statistical model· 1

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F. Papa Spada· 1 shared G. B. Margiotta· 1 shared M. H. F. Spoto· 1 shared P. P. M. da Silva· 1 shared S. G. Canniatti-Brazaca· 1 shared

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2018-2018 · peak 1/yr

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1 shared paperPlant Biology

F. Papa Spada

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1 paper

Recent·Most cited

Plant BiologybioRxivMay 8, 2018

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

F. Papa Spada, P. P. M. da Silva, G. F. Mandro…·S. G. Canniatti-Brazaca

This study replaces cocoa powder with jackfruit seed flour in cappuccino formulations, showing no loss in sensory acceptability at 50% and 75% substitution levels.

DOI 10.1371/journal.pone.0197654

statistical model

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