<b>Development of cassava cake enriched with its own bran and <i>Spirulina platensis</i></b> - doi: 10.4025/actascitechnol.v34i4.10687

<b>Development of cassava cake enriched with its own bran and <i>Spirulina platensis</i></b> - doi: 10.4025/actascitechnol.v34i4.10687

<p><span style="font-family: Times New Roman; font-size: small;"> </span><span style="mso-ansi-language: EN-US;" lang="EN-US"><span style="font-family: Aldine401 BT; font-size: x-small;">The cas</span></span><span s...

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Bibliographic Details
Main Authors:	Meire Franci Polonio Navacchi, João Carlos Monteiro de Carvalho, Katiuchia Pereira Takeuchi, Eliane Dalva Godoy Danesi
Format:	Article
Language:	English
Published:	Universidade Estadual de Maringá 2012-10-01
Series:	Acta Scientiarum: Technology
Subjects:	bakery products single cell protein manioc nutritional enrichment sensorial acceptance
Online Access:	http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/10687

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