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Physical-chemical and sensory evaluation of bread made with..:
Alves, Simone de Andrade
;
Constant, Patrícia Beltrão Lessa
;
Teles, Alan Rodrigo Santos
https://rsdjournal.org/index.php/rsd/article/view/19433/17243. , 2021
Link:
https://rsdjournal.org/index.php/rsd/article/view/1943
RT Journal T1
Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica) ; Evaluación físico-química y sensorial de pan elaborado con harina de palma forrajera (Opuntia ficus-indica) ; Avaliação físico-química e sensorial de pão de forma elaborado com farinha de palma forrageira (Opuntia ficus-indica)
UL https://suche.suub.uni-bremen.de/peid=base-ftjrsd:oai:ojs.pkp.sfu.ca:article_19433&Exemplar=1&LAN=DE A1 Alves, Simone de Andrade A1 Constant, Patrícia Beltrão Lessa A1 Teles, Alan Rodrigo Santos PB Research, Society and Development YR 2021 K1 Forage palm K1 Loaf Bread K1 Micronutrients K1 Assessment K1 Palma forrajera K1 Pan de molde K1 Micronutrientes K1 Evaluación K1 Palma forrageira K1 Pão de forma K1 Avaliação JF https://rsdjournal.org/index.php/rsd/article/view/19433/17243 LK http://dx.doi.org/https://rsdjournal.org/index.php/rsd/article/view/19433 DO https://rsdjournal.org/index.php/rsd/article/view/19433 SF ELIB - SuUB Bremen
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