Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source (2020)
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: COMPOSIÇÃO QUÍMICA, GUANDU, LINHAGENS VEGETAIS, NUTRIÇÃO HUMANA, VALOR NUTRITIVO
ABNT
MIANO, Alberto Claudio et al. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source. Journal of Food Processing and Preservation, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14517. Acesso em: 15 out. 2024.APA
Miano, A. C., Carvalho, G. R. de, Sabadoti, V. D., Anjos, C. B. P. dos, Godoy, R., & Augusto, P. E. D. (2020). Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source. Journal of Food Processing and Preservation, 1-9. doi:10.1111/jfpp.14517NLM
Miano AC, Carvalho GR de, Sabadoti VD, Anjos CBP dos, Godoy R, Augusto PED. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-9.[citado 2024 out. 15 ] Available from: https://doi.org/10.1111/jfpp.14517Vancouver
Miano AC, Carvalho GR de, Sabadoti VD, Anjos CBP dos, Godoy R, Augusto PED. Evaluating new lines of pigeon pea ( Cajanus cajan L.) as a human food source [Internet]. Journal of Food Processing and Preservation. 2020 ; 1-9.[citado 2024 out. 15 ] Available from: https://doi.org/10.1111/jfpp.14517