Ferreira, Alessandra S. T; Naozuka, Juliana; Kelmer, Gislayne Aparecida Rodrigues; Oliveira, Pedro Vitoriano de 
Source: Journal of Food Processing. Unidade: IQ
Subjects: COMPOSIÇÃO DE ALIMENTOS, FEIJÃO, QUÍMICA DE ALIMENTOS
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FERREIRA, Alessandra S. T et al. Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.). Journal of Food Processing, v. 2014, p. 1-6 art. 972508, 2014Tradução . . Disponível em: https://doi.org/10.1155/2014/972508. Acesso em: 28 jul. 2024.APA
Ferreira, A. S. T., Naozuka, J., Kelmer, G. A. R., & Oliveira, P. V. de. (2014). Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.). Journal of Food Processing, 2014, 1-6 art. 972508. doi:10.1155/2014/972508NLM
Ferreira AST, Naozuka J, Kelmer GAR, Oliveira PV de. Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.) [Internet]. Journal of Food Processing. 2014 ; 2014 1-6 art. 972508.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1155/2014/972508Vancouver
Ferreira AST, Naozuka J, Kelmer GAR, Oliveira PV de. Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.) [Internet]. Journal of Food Processing. 2014 ; 2014 1-6 art. 972508.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1155/2014/972508
