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Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	Patricia Mello Garrido ISHIDA
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Materias:	Agrociencias dietary fiber sensory analysis technological quality Internal Preference Mapping
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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