Efeito de enzimas comerciais e naturais utilizadas na hidrólise da mandioca sobre a qualidade sensorial da tiquira
Made available in DSpace on 2016-06-02T18:57:34Z (GMT). No. of bitstreams: 1 3455.pdf: 324676 bytes, checksum: fac5da81427680db38458fc3901a58d2 (MD5) Previous issue date: 2010-11-26 === The amilaceous materials need to be hydrolyzed for the release of fermentable sugars and this process may be car...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de São Carlos
2016
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| Online Access: | https://repositorio.ufscar.br/handle/ufscar/102 |