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Different levels of inclusion of flour made from cooked Nil..:
Souza, Maria Luiza Rodrigues de
;
Chambó, Ana Paula Sartorio
;
Souza, Herivelto Beck de
...
https://rsdjournal.org/index.php/rsd/article/view/20208/18351. , 2021
Link:
https://rsdjournal.org/index.php/rsd/article/view/2020
RT Journal T1
Different levels of inclusion of flour made from cooked Nile tilapia carcasses in homemade bread ; Diferentes niveles de inclusión de harina elaborada a partir de canales cocidas de tilapia del Nilo en pan casero ; Diferentes níveis de inclusão de farinha elaborada a partir de carcaças cozidas de tilápia do Nilo em pão caseiro
UL https://suche.suub.uni-bremen.de/peid=base-ftjrsd:oai:ojs.pkp.sfu.ca:article_20208&Exemplar=1&LAN=DE A1 Souza, Maria Luiza Rodrigues de A1 Chambó, Ana Paula Sartorio A1 Souza, Herivelto Beck de A1 Oliveira, Gislaine Gonçalves A1 Matiucci, Marcos Antonio A1 Sbaraini, Sabrina Campos A1 Santos, Fabricio Vieira dos A1 Casetta, Jaisa A1 Feihrmann, Andresa Carla A1 Oliveira, Edna Regina Netto de A1 Goes, Elenice Souza dos Reis PB Research, Society and Development YR 2021 K1 Chemical composition K1 Product development K1 Oreochromis niloticus K1 Composición química K1 Desarrollo de productos K1 Composição química K1 Desenvolvimento de produto JF https://rsdjournal.org/index.php/rsd/article/view/20208/18351 LK http://dx.doi.org/https://rsdjournal.org/index.php/rsd/article/view/20208 DO https://rsdjournal.org/index.php/rsd/article/view/20208 SF ELIB - SuUB Bremen
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