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Bibliographische Detailangaben
1. Verfasser: Mariana Crivelari da Cunha
Format: Artículo científico
Sprache:en
Veröffentlicht: Universidade Estadual de Maringá 2021
Schlagworte:
Ingeniería
quality
food processing
bakery technology
new product development
Caryocar brasiliense Camb
Online-Zugang:https://www.redalyc.org/articulo.oa?id=303271763042
https://www.redalyc.org/journal/3032/303271763042/
https://www.redalyc.org/journal/3032/303271763042/html/
https://www.redalyc.org/journal/3032/303271763042/303271763042.epub
https://www.redalyc.org/journal/3032/303271763042/movil
https://doi.org/10.4025/actascitechnol.v43i1.51850
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Online

https://www.redalyc.org/articulo.oa?id=303271763042
https://www.redalyc.org/journal/3032/303271763042/
https://www.redalyc.org/journal/3032/303271763042/html/
https://www.redalyc.org/journal/3032/303271763042/303271763042.epub
https://www.redalyc.org/journal/3032/303271763042/movil
https://doi.org/10.4025/actascitechnol.v43i1.51850

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