Source: Book of Abstracts. Conference titles: World Congress of Food Science and Technology & Expo. Unidade: FCF
Subjects: MAÇÃ, ADITIVOS ALIMENTARES
ABNT
YAMANI, Beatriz Valcárcel e LANNES, Suzana Caetano da Silva. Effect of maca (Lepidium meyenii walpers) flour addition on the physical properties of panettone. 2014, Anais.. Montreal: Canadian Institute of Food Science and Technology (CIFST), 2014. . Acesso em: 05 set. 2024.APA
Yamani, B. V., & Lannes, S. C. da S. (2014). Effect of maca (Lepidium meyenii walpers) flour addition on the physical properties of panettone. In Book of Abstracts. Montreal: Canadian Institute of Food Science and Technology (CIFST).NLM
Yamani BV, Lannes SC da S. Effect of maca (Lepidium meyenii walpers) flour addition on the physical properties of panettone. Book of Abstracts. 2014 ;[citado 2024 set. 05 ]Vancouver
Yamani BV, Lannes SC da S. Effect of maca (Lepidium meyenii walpers) flour addition on the physical properties of panettone. Book of Abstracts. 2014 ;[citado 2024 set. 05 ]