Development of cassava doughnuts enriched with Spirulina platensis biomass (2013)
Source: Brazilian Journal of Food Technology. Unidade: FCF
Subjects: BIOMASSA, TECNOLOGIA DE ALIMENTOS
ABNT
RABELO, Samantha Ferreira et al. Development of cassava doughnuts enriched with Spirulina platensis biomass. Brazilian Journal of Food Technology, v. 16, n. 1, p. 42-51, 2013Tradução . . Disponível em: https://doi.org/10.1590/s1981-67232013005000001. Acesso em: 10 out. 2024.APA
Rabelo, S. F., Lemes, A. C., Takeuchi, K. P., Frata, M. T., Carvalho, J. C. M. de, & Danesi, E. D. G. (2013). Development of cassava doughnuts enriched with Spirulina platensis biomass. Brazilian Journal of Food Technology, 16( 1), 42-51. doi:10.1590/s1981-67232013005000001NLM
Rabelo SF, Lemes AC, Takeuchi KP, Frata MT, Carvalho JCM de, Danesi EDG. Development of cassava doughnuts enriched with Spirulina platensis biomass [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 1): 42-51.[citado 2024 out. 10 ] Available from: https://doi.org/10.1590/s1981-67232013005000001Vancouver
Rabelo SF, Lemes AC, Takeuchi KP, Frata MT, Carvalho JCM de, Danesi EDG. Development of cassava doughnuts enriched with Spirulina platensis biomass [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 1): 42-51.[citado 2024 out. 10 ] Available from: https://doi.org/10.1590/s1981-67232013005000001