Stability of porridge pre-mixture made with Brazil nut...

Food Science and Technology (Campinas) 2014 / 09 Vol. 34; Iss. 3

Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder

Cunha, Clarissa Reschke Da, Santos, Stephanie Lima Dos, Maciel, Vlayrton Tomé, Souza, Maria Luzenira De, Furtado, Cydia De Menezes, Carvalho, Ana Vania
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Volume:
34
Language:
english
Journal:
Food Science and Technology (Campinas)
DOI:
10.1590/1678-457x.6368
Date:
September, 2014
File:
PDF, 1.36 MB
english, 2014
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