CARACTERIZAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE PÃES DE FORMA ELABORADOS COM SUBPRODUTOS DE BARU (Dipteryx alata Vog.)
Made available in DSpace on 2014-07-29T15:22:58Z (GMT). No. of bitstreams: 1 Lorena santana.pdf: 473142 bytes, checksum: de4188354e54c06e706ab6ee23e80538 (MD5) Previous issue date: 2008-01-28 === The objective of this work was to investigate the feasibility of the pell and flesh of the baru, while...
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Language: | Portuguese |
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Universidade Federal de Goiás
2014
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Online Access: | http://repositorio.bc.ufg.br/tede/handle/tde/1450 |