Soares, Ingrid Denardi 
; Cirilo, Marcela Eduarda Marchi; Junqueira, Isabela Gayola ; Vanin, Fernanda Maria ; Rodrigues, Christianne Elisabete da Costa
Subjects: CACAU, SUBPRODUTOS AGRÍCOLAS, ALIMENTOS FORTIFICADOS, FIBRAS NA DIETA, PROTEÍNAS DE PLANTAS
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SOARES, Ingrid Denardi et al. Production of cookies enriched with bioactive compounds through the partial replacement of wheat flour by cocoa bean shells. Foods, v. 12, n. 3, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12030436. Acesso em: 15 nov. 2024.APA
Soares, I. D., Cirilo, M. E. M., Junqueira, I. G., Vanin, F. M., & Rodrigues, C. E. da C. (2023). Production of cookies enriched with bioactive compounds through the partial replacement of wheat flour by cocoa bean shells. Foods, 12( 3), 1-15. doi:10.3390/foods12030436NLM
Soares ID, Cirilo MEM, Junqueira IG, Vanin FM, Rodrigues CE da C. Production of cookies enriched with bioactive compounds through the partial replacement of wheat flour by cocoa bean shells [Internet]. Foods. 2023 ; 12( 3): 1-15.[citado 2024 nov. 15 ] Available from: https://doi.org/10.3390/foods12030436Vancouver
Soares ID, Cirilo MEM, Junqueira IG, Vanin FM, Rodrigues CE da C. Production of cookies enriched with bioactive compounds through the partial replacement of wheat flour by cocoa bean shells [Internet]. Foods. 2023 ; 12( 3): 1-15.[citado 2024 nov. 15 ] Available from: https://doi.org/10.3390/foods12030436
