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ADDITION OF CASSAVA FLOUR IN THE FORMULATION OF THE TEA BRE..:
VIEIRA, JUCYANE CARVALHO
;
MONTENEGRO, FLÁVIO MARTINS
;
LOPES, ALESSANDRA SANTOS
.
https://revistas.ufpr.br/alimentos/article/view/17895/11763. , 2010
Link:
https://revistas.ufpr.br/alimentos/article/view/17895
RT Journal T1
ADDITION OF CASSAVA FLOUR IN THE FORMULATION OF THE TEA BREAD ; INFLUÊNCIA DA ADIÇÃO DE FÉCULA DE MANDIOCA NAS CARACTERÍSTICAS DO PÃO TIPO CHÁ
UL https://suche.suub.uni-bremen.de/peid=base-ftunivparanaojs:oai:revistas.ufpr.br:article_17895&Exemplar=1&LAN=DE A1 VIEIRA, JUCYANE CARVALHO A1 MONTENEGRO, FLÁVIO MARTINS A1 LOPES, ALESSANDRA SANTOS A1 PENA, ROSINELSON DA SILVA PB UFPR YR 2010 K1 FÉCULA DE MANDIOCA K1 FARINHA DE TRIGO K1 PÃO TIPO CHÁ JF https://revistas.ufpr.br/alimentos/article/view/17895/11763 LK http://dx.doi.org/https://revistas.ufpr.br/alimentos/article/view/17895 DO https://revistas.ufpr.br/alimentos/article/view/17895 SF ELIB - SuUB Bremen
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