tipo
- journal article
Consumer's perceptions of chicken meatballs with partial fat replacement by whole precooked pearl millet flour
Documento
- doi:10.34117/bjdv.v7i5.30007
- doi:10.34117/bjdv7n5-405
- http://dx.doi.org/10.34117/bjdv.v7i5.30007
- http://dx.doi.org/10.34117/bjdv7n5-405
- http://https://www.brazilianjournals.com/index.php/BRJD/article/view/30007/23632][doi:10.34117/bjdv7n5-405
- http://https://www.brazilianjournals.com/index.php/BRJD/article/view/30007][doi:10.34117/bjdv.v7i5.30007
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data de publicação
- 2021-01-01