Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics (2018)
- Authors:
- USP affiliated author: CARVALHO, JOAO CARLOS MONTEIRO DE - FCF
- School: FCF
- Subjects: MANDIOCA; PUPUNHA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: International Food Research Journal
- ISSN: 1085-4668
- Volume/Número/Paginação/Ano: v. 25, n. 3, p. 1204-1212, 2018
-
ABNT
EGEA, M. B et al. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics. International Food Research Journal, v. 25, n. 3, p. 1204-1212, 2018Tradução . . Disponível em: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf. Acesso em: 25 jun. 2022. -
APA
Egea, M. B., Bolanho, B. C., Lemes, A. C., Bragatto, M. M., Silva, M. R., Carvalho, J. C. M. de, & Danesi, E. D. G. (2018). Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics. International Food Research Journal, 25( 3), 1204-1212. Recuperado de http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf -
NLM
Egea MB, Bolanho BC, Lemes AC, Bragatto MM, Silva MR, Carvalho JCM de, Danesi EDG. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics [Internet]. International Food Research Journal. 2018 ; 25( 3): 1204-1212.[citado 2022 jun. 25 ] Available from: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf -
Vancouver
Egea MB, Bolanho BC, Lemes AC, Bragatto MM, Silva MR, Carvalho JCM de, Danesi EDG. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics [Internet]. International Food Research Journal. 2018 ; 25( 3): 1204-1212.[citado 2022 jun. 25 ] Available from: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf - Cultivo de Saccharomyces cerevisiae W303-181 utilizando melaço de cana-de-acúçar e extrato de levedura para obtenção de glicose-6-fosfato desidrogenase
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