Assuntos: ABACAXI, ANÁLISE SENSORIAL DE ALIMENTOS, BISCOITOS, MAÇÃ, MELÃO, SUBPRODUTOS COMO ALIMENTO, VALOR NUTRITIVO
ABNT
TOLEDO, Nataly Maria Viva de. Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects. 2018. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2018. Disponível em: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-13032019-181241/. Acesso em: 01 set. 2024.APA
Toledo, N. M. V. de. (2018). Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de http://www.teses.usp.br/teses/disponiveis/11/11141/tde-13032019-181241/NLM
Toledo NMV de. Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects [Internet]. 2018 ;[citado 2024 set. 01 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-13032019-181241/Vancouver
Toledo NMV de. Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects [Internet]. 2018 ;[citado 2024 set. 01 ] Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-13032019-181241/