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Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba ( Myrciaria cauliflora ) peel
Oliveira, Ludmilla C., Alencar, Natália M.M., Steel, Caroline J.Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.12.017
Date:
December, 2017
File:
PDF, 1.04 MB
english, 2017