Propriedades nutricionais, tecnológicas e sensoriais de farelo de arroz na elaboração de cookies
Submitted by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-24T12:36:55Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Chaiane_Goulart_Soares.pdf: 1237252 bytes, checksum: c9ae7a978e1e4b365f2f95e1e936725f (MD5) === Approved for entry i...
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| Language: | Portuguese |
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Universidade Federal de Pelotas
2018
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| Online Access: | http://guaiaca.ufpel.edu.br:8080/handle/prefix/3944 |