Buchumschlag

Development and chemical characterization of flour obtained from the external mesocarp of “pequizeiro” fruit

Fuente: Redalyc

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Bibliographische Detailangaben
1. Verfasser:	Manoel Soares SOARES JÚNIOR
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010
Schlagworte:	Agrociencias dietary fiber Development of products utilization of residues Caryocar brasiliense Camb
Online-Zugang:	Acceder al recurso
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