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Impact of using cocoa bean shell powder as a substitute for..:
Nogueira Soares Souza, Fabíola
;
Rocha Vieira, Suellen
;
Leopoldina Lamounier Campidelli, Marina
...
Food Chemistry. 381 (2022) - p. 132215 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2022.132215
RT Journal T1
Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.132215&Exemplar=1&LAN=DE A1 Nogueira Soares Souza, Fabíola A1 Rocha Vieira, Suellen A1 Leopoldina Lamounier Campidelli, Marina A1 Abadia Reis Rocha, Renata A1 Milani Avelar Rodrigues, Leonardo A1 Henrique Santos, Pedro A1 de Deus Souza Carneiro, João A1 Maria de Carvalho Tavares, Iasnaia A1 Patrícia de Oliveira, Cristiane PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 381 SP 132215 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.132215 DO https://doi.org/10.1016/j.foodchem.2022.132215 SF ELIB - SuUB Bremen
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