Page 1/12 Impact on technological properties, sensory acceptance, bioactive compounds, and nutritional quality of blend pinto beans and red rice for novel cookies Camila Soares de Magalhães Universidade Federal do Espírito Santo Gleicyane de Almeida Marques Universidade Federal do Espírito Santo Ronel Joel Bazán-Colque Universidade Federal Rural do Rio de Janeiro Erica Aguiar Moraes Universidade Federal do Espírito Santo Erika Madeira Moreira da Silva ( erika.m.silva@ufes.br ) Universidade Federal do Espírito Santo José Luis Ramirez Ascheri Embrapa Food Technology Research Article Keywords: Food Biofortication, BRS Cometa, Bioactive Compounds, Sensory Acceptance, Gluten-free product Posted Date: June 22nd, 2022 DOI: https://doi.org/10.21203/rs.3.rs-1754480/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License