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Relato de caso: Caracterização físico-química e aceitabilid..:
Janice Ribeiro LIMA
;
Deborah dos Santos GARRUTI
;
Ídila Maria da Silva ARAÚJO
.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000400332&lng=en&tlng=en. , 2015
Link:
https://doi.org/10.1590/1981-6723.6615
RT Journal T1 <Title>Relato de caso: Caracterização físico-química e aceitabilidade de paçoca produzida com amêndoa de castanha-de-caju e sua comparação com produtos comerciais</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:0a202a06bdac4e5fb8567e8a6b1a281b&Exemplar=1&LAN=DE A1 Janice Ribeiro LIMA A1 Deborah dos Santos GARRUTI A1 Ídila Maria da Silva ARAÚJO A1 Lana Glerieide Silva GARCIA PB Instituto de Tecnologia de Alimentos (ITAL) YR 2015 K1 Anacardium occidentale L K1 Composição centesimal K1 Resíduos K1 Análise sensorial K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000400332&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/1981-6723.6615 DO https://doi.org/10.1590/1981-6723.6615 SF ELIB - SuUB Bremen
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