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Yerba‐Mate Enrichment of Brazilian pão de queijo : Impact on Product Quality and Sensory Evaluation

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Bárbara Biduski, Rosemeri Teresinha da Silva Kazerski, Samuel Teixeira Lopes, Júlia Pedó Gutkoski, Fernanda Hart Weber, Luiz Carlos Gutkoski, Telma Elita Bertolin
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2026
Soggetti:	Starch - Stärke
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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