Antoniassi, Rosemar; Miranda, Priscila Coutinho; Ferreira, Gleize Fiaes; Vieira, Thais Maria Ferreira Souza 
; Freitas, Sidinea Cordeiro de; Matsuura, Marilia Ieda da Silveira Folegatti
Source: Food Science and Technology. Unidade: ESALQ
Subjects: AVALIAÇÃO NUTRICIONAL, BISCOITOS, FARINHAS, FRUTAS, MANDIOCA
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ABNT
ANTONIASSI, Rosemar et al. Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels. Food Science and Technology, v. 42, p. 1-7, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.69720. Acesso em: 04 maio 2026.APA
Antoniassi, R., Miranda, P. C., Ferreira, G. F., Vieira, T. M. F. S., Freitas, S. C. de, & Matsuura, M. I. da S. F. (2022). Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels. Food Science and Technology, 42, 1-7. doi:10.1590/fst.69720NLM
Antoniassi R, Miranda PC, Ferreira GF, Vieira TMFS, Freitas SC de, Matsuura MI da SF. Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels [Internet]. Food Science and Technology. 2022 ; 42 1-7.[citado 2026 maio 04 ] Available from: https://doi.org/10.1590/fst.69720Vancouver
Antoniassi R, Miranda PC, Ferreira GF, Vieira TMFS, Freitas SC de, Matsuura MI da SF. Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels [Internet]. Food Science and Technology. 2022 ; 42 1-7.[citado 2026 maio 04 ] Available from: https://doi.org/10.1590/fst.69720
