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Physicochemical characteristics and high sensory acceptabil..:
Fernanda Papa Spada
;
Paula Porrelli Moreira da Silva
;
Gabriela Fernanda Mandro
...
http://europepmc.org/articles/PMC6093646?pdf=render. , 2018
Link:
https://doi.org/10.1371/journal.pone.0197654
RT Journal T1
Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:e444487efc964c4593722fa52ceb1364&Exemplar=1&LAN=DE A1 Fernanda Papa Spada A1 Paula Porrelli Moreira da Silva A1 Gabriela Fernanda Mandro A1 Gregório Borghese Margiotta A1 Marta Helena Fillet Spoto A1 Solange Guidolin Canniatti-Brazaca PB Public Library of Science (PLoS) YR 2018 K1 Medicine K1 R K1 Science K1 Q JF http://europepmc.org/articles/PMC6093646?pdf=render LK http://dx.doi.org/https://doi.org/10.1371/journal.pone.0197654 DO https://doi.org/10.1371/journal.pone.0197654 SF ELIB - SuUB Bremen
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