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1 Ergebnisse
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Sensory evaluation of cakes prepared with orange-fleshed sw..:
Carolina Netto Rangel
;
Erika Madeira Moreira da Silva
;
Lorena Salvador
...
http://aprendeenlinea.udea.edu.co/revistas/index.php/nutricion/article/view/12270. , 2011
Link:
https://doaj.org/article/aa0a77869c584e3595542c96b5d0a..
RT Journal T1
Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.)
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:aa0a77869c584e3595542c96b5d0a83d&Exemplar=1&LAN=DE A1 Carolina Netto Rangel A1 Erika Madeira Moreira da Silva A1 Lorena Salvador A1 Renata Figueiredo A1 Edson Watanabe A1 João Bosco Carvalho da Silva A1 José Luiz Viana de Carvalho A1 Marília Regini Nutti PB Universidad de Antioquía YR 2011 K1 sweet potato (Ipomoea batatas L.) K1 food fortified K1 food analysis K1 sensory evaluation K1 consumer satisfaction K1 food preferences K1 Nutrition. Foods and food supply K1 TX341-641 K1 Public aspects of medicine K1 RA1-1270 JF http://aprendeenlinea.udea.edu.co/revistas/index.php/nutricion/article/view/12270 LK http://dx.doi.org/https://doaj.org/article/aa0a77869c584e3595542c96b5d0a83d DO https://doaj.org/article/aa0a77869c584e3595542c96b5d0a83d SF ELIB - SuUB Bremen
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