Análise de componentes principais de pães de forma...

Revista CERES 2010 / 02 Vol. 57; Iss. 1

Análise de componentes principais de pães de forma formulados com farinha de yacon (Smallanthus sonchifolius (Poepp.) H. Rob.)

Rolim, Priscilla Moura, Salgado, Silvana Magalhães, Padilha, Vivianne Montarroyos, Livera, Alda Verônica Souza, Guerra, Nonete Barbosa, Andrade, Samara Alvachian Cardoso
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Volume:
57
Journal:
Revista Ceres
DOI:
10.1590/S0034-737X2010000100003
Date:
February, 2010
File:
PDF, 134 KB
2010
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