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Quality of pasta made of cassava, peach palm and golden lin..:
SAKURAI, Yasmin Caroline Nóvoa
;
RODRIGUES, Antônio Manoel da Cruz
;
PIRES, Márlia Barbosa
.
Food Science and Technology. 40 (2020) suppl 1 - p. 228-234 , 2020
Link:
https://doi.org/10.1590/fst.09119
RT Journal T1
Quality of pasta made of cassava, peach palm and golden linseed flours
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.09119&Exemplar=1&LAN=DE A1 SAKURAI, Yasmin Caroline Nóvoa A1 RODRIGUES, Antônio Manoel da Cruz A1 PIRES, Márlia Barbosa A1 SILVA, Luiza Helena Meller da PB FapUNIFESP (SciELO) YR 2020 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 40 IS suppl 1 SP 228 OP 234 LK http://dx.doi.org/https://doi.org/10.1590/fst.09119 DO https://doi.org/10.1590/fst.09119 SF ELIB - SuUB Bremen
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