Aceitabilidade e estabilidade físico-química de barras de...

Aceitabilidade e estabilidade físico-química de barras de cereais elaboradas à base de aveia e linhaça dourada

Colussi, Rosana, Baldin, Fabiana, Biduski, Barbara, Noello, Carla, Hartmann, Valéria, Gutkoski, Luiz Carlos
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Volume:
16
Journal:
Brazilian Journal of Food Technology
DOI:
10.1590/s1981-67232013005000035
Date:
December, 2013
File:
PDF, 967 KB
2013
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