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Aspectos sensoriais e nutricionais de biscoito vegano elabo..:
Gonçalves Júnior, Tarcísio Augusto
;
Alves, Dárlio Inácio Teixeira
;
Assis, Cristiane Fernandes de
...
Revista Ibero-Americana de Ciências Ambientais. 10 (2019) 1 - p. 274-282 , 2019
Link:
https://doi.org/10.6008/cbpc2179-6858.2019.001.0023
RT Journal T1
Aspectos sensoriais e nutricionais de biscoito vegano elaborado com a macroalga Gracilaria birdiae
UL https://suche.suub.uni-bremen.de/peid=cr-10.6008_cbpc2179-6858.2019.001.0023&Exemplar=1&LAN=DE A1 Gonçalves Júnior, Tarcísio Augusto A1 Alves, Dárlio Inácio Teixeira A1 Assis, Cristiane Fernandes de A1 Costa Filho, José Hamilton A1 Câmara, Ana Paula Costa A1 Pontes, Cibele Soares PB Companhia Brasileira de Producao Cientifica YR 2019 SN 2179-6858 JF Revista Ibero-Americana de Ciências Ambientais VO 10 IS 1 SP 274 OP 282 LK http://dx.doi.org/https://doi.org/10.6008/cbpc2179-6858.2019.001.0023 DO https://doi.org/10.6008/cbpc2179-6858.2019.001.0023 SF ELIB - SuUB Bremen
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