tipo
- journal article
Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour
Documento
- doi:10.1111/ijfs.15127
- http://dx.doi.org/10.1111/ijfs.15127
- http://https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15127
- http://https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/ijfs.15127?casa_token=YsMtfFoalYoAAAAA%3A1M1kALIBMra4U9ZDo3Zc2S8s2qvtmtCUBIlIgUu-DIPEgw3IhzkIqRNqXqDNhLtJtW5_o1A3c9AoUPU][doi:10.1111/ijfs.15127
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data de publicação
- 2021-01-01