I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Biscoitos de polvilho azedo enriquecidos com fibras solúvei..:
Flavio Martins Montenegro
;
Cristiane Rodrigues Gomes-Ruffi
;
Cláudia Aparecida Vicente
..
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500029. , 2008
Link:
https://doi.org/10.1590/S0101-20612008000500029
RT Journal T1
Biscoitos de polvilho azedo enriquecidos com fibras solúveis e insolúveis Fermented cassava starch biscuits enriched with soluble and insoluble fibers
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:00bd58468b1d4fd2a0df020bdc81aa75&Exemplar=1&LAN=DE A1 Flavio Martins Montenegro A1 Cristiane Rodrigues Gomes-Ruffi A1 Cláudia Aparecida Vicente A1 Fernanda Paula Collares-Queiroz A1 Caroline Joy Steel PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2008 K1 biscoitos K1 farelo de trigo K1 metodologia de superfície de resposta K1 polidextrose K1 polvilho azedo K1 biscuits K1 wheat bran K1 response surface methodology K1 fermented cassava starch K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500029 LK http://dx.doi.org/https://doi.org/10.1590/S0101-20612008000500029 DO https://doi.org/10.1590/S0101-20612008000500029 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)