Artículos de revistas
Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder.
Fecha
2014Registro en:
Food Science Technology, Campinas, v. 34, n. 3, p. 585-590, july/sept. 2014
0101-2061
10.1590/1678-457X.6368
Autor
CUNHA, C. R. da
SANTOS, S. L. dos
MACIEL, V. T.
SOUZA, M. L. de
FURTADO, C. de M.
CARVALHO, A. V.