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Nutritional improvement of pasta with Pereskia aculeata Mil..:
Rie SATO
;
Lilian Pinheiro de Lima CILLI
;
Beatriz Ewert de OLIVEIRA
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005028112&lng=en&tlng=en. , 2018
Link:
https://doi.org/10.1590/fst.35617
RT Journal T1 <Title>Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1dbaddba23154cfd85a3c7d9c6235c5b&Exemplar=1&LAN=DE A1 Rie SATO A1 Lilian Pinheiro de Lima CILLI A1 Beatriz Ewert de OLIVEIRA A1 Vinicius Borges Vieira MACIEL A1 Anna Cecília VENTURINI A1 Cristiana Maria Pedroso YOSHIDA PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2018 K1 ora-pro-nobis K1 non-conventional food plant K1 sensorial analysis K1 tagliatelle 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=S0101-20612018005028112&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.35617 DO https://doi.org/10.1590/fst.35617 SF ELIB - SuUB Bremen
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