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Physicochemical quality and sensory acceptance of toasts wi..:
Ribeiro, Alline Emannuele Chaves
;
Oliveira, Aryane Ribeiro
;
da Silva, Ana Caroline Mendes
..
Journal of Food Science and Technology. 57 (2020) 10 - p. 3843-3851 , 2020
Link:
https://doi.org/10.1007/s13197-020-04416-3
RT Journal T1
Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s13197-020-04416-3&Exemplar=1&LAN=DE A1 Ribeiro, Alline Emannuele Chaves A1 Oliveira, Aryane Ribeiro A1 da Silva, Ana Caroline Mendes A1 Caliari, Márcio A1 Júnior, Manoel Soares Soares PB Springer Science and Business Media LLC YR 2020 SN 0022-1155 SN 0975-8402 JF Journal of Food Science and Technology VO 57 IS 10 SP 3843 OP 3851 LK http://dx.doi.org/https://doi.org/10.1007/s13197-020-04416-3 DO https://doi.org/10.1007/s13197-020-04416-3 SF ELIB - SuUB Bremen
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