Propriedades tecnológicas e sensoriais de pasta de amendoim elaborada com ingredientes prebióticos

Propriedades tecnológicas e sensoriais de pasta de amendoim elaborada com ingredientes prebióticos

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Veröffentlicht in:Brazilian Journal of Development 2020, Vol.6 (3), p.13713-13726
Hauptverfasser: Floriano, Rafael de F., Grabin, Karine, Rossi, Rochele Cassanta, Ferreira, Cristiano Dietrich, Ziegler, Valmor
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container_title Brazilian Journal of Development
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creator Floriano, Rafael de F.
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Rossi, Rochele Cassanta
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title Propriedades tecnológicas e sensoriais de pasta de amendoim elaborada com ingredientes prebióticos
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