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1 Ergebnisse
1
CARACTERÍSTICAS FÍSICO-QUÍMICAS DA AMÊNDOA DE MACAÚBA E SEU..:
Nísia Andrade Villela DESSIMONI-PINTO
;
Viviane Maria da SILVA
;
Ângela Giovana BATISTA
...
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1392. , 2010
Link:
https://doaj.org/article/2fbb899a14f64be493aecf2af3f9e..
RT Journal T1
CARACTERÍSTICAS FÍSICO-QUÍMICAS DA AMÊNDOA DE MACAÚBA E SEU APROVEITAMENTO NA ELABORAÇÃO DE BARRAS DE CEREAIS
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2fbb899a14f64be493aecf2af3f9ecec&Exemplar=1&LAN=DE A1 Nísia Andrade Villela DESSIMONI-PINTO A1 Viviane Maria da SILVA A1 Ângela Giovana BATISTA A1 Gilmar VIEIRA A1 Cinthya Rodrigues de SOUZA A1 Paula Verônica DUMONT A1 Geânia Kelly Marques dos SANTOS PB Universidade Estadual Paulista YR 2010 K1 Amêndoa K1 macaúba K1 testes sensoriais K1 barra de cereais K1 Nutrition. Foods and food supply K1 TX341-641 JF http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1392 LK http://dx.doi.org/https://doaj.org/article/2fbb899a14f64be493aecf2af3f9ecec DO https://doaj.org/article/2fbb899a14f64be493aecf2af3f9ecec SF ELIB - SuUB Bremen
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