Author

F. Papa Spada

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Plant Biology· 1

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Approach:statistical model· 1

Frequent Co-Authors

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

Activity by Year

2018-2018 · peak 1/yr

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5 top collaborators · 10 mutual co-author links

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1 shared paperPlant Biology

G. B. Margiotta

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1 paper

Recent·Most cited

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, G. B. Margiotta, M. H. F. Spoto, 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.

bioRxiv · May 8, 2018Plant Biology