Development of cassava cake enriched with its own bran and Spirulina platensis (2012)
Navacchi, Meire Franci Polonio; Carvalho, João Carlos Monteiro de 
; Takeuchi, Katiuchia Pereira; Danesi, Eliane Dalva Godoy
Source: Acta Scientiarum Technology. Unidade: FCF
Subjects: PRODUTOS DA PANIFICAÇÃO, MANDIOCA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NAVACCHI, Meire Franci Polonio et al. Development of cassava cake enriched with its own bran and Spirulina platensis. Acta Scientiarum Technology, v. 34, n. 4, p. 465-472, 2012Tradução . . Disponível em: https://doi.org/10.4025/actascitechnol.v34i4.10687. Acesso em: 08 out. 2024.APA
Navacchi, M. F. P., Carvalho, J. C. M. de, Takeuchi, K. P., & Danesi, E. D. G. (2012). Development of cassava cake enriched with its own bran and Spirulina platensis. Acta Scientiarum Technology, 34( 4), 465-472. doi:10.4025/actascitechnol.v34i4.10687NLM
Navacchi MFP, Carvalho JCM de, Takeuchi KP, Danesi EDG. Development of cassava cake enriched with its own bran and Spirulina platensis [Internet]. Acta Scientiarum Technology. 2012 ; 34( 4): 465-472.[citado 2024 out. 08 ] Available from: https://doi.org/10.4025/actascitechnol.v34i4.10687Vancouver
Navacchi MFP, Carvalho JCM de, Takeuchi KP, Danesi EDG. Development of cassava cake enriched with its own bran and Spirulina platensis [Internet]. Acta Scientiarum Technology. 2012 ; 34( 4): 465-472.[citado 2024 out. 08 ] Available from: https://doi.org/10.4025/actascitechnol.v34i4.10687
