tipo
- journal article
Evaluation of cookies with inclusion of different levels of barred sorubim (Pseudoplatystoma fasciatum) flour
Documento
- http://dx.doi.org/10.34117/bjdv7n5-229
- http://https://www.brazilianjournals.com/index.php/BRJD/article/view/29606
- http://https://www.brazilianjournals.com/index.php/BRJD/article/view/29606/23348][doi:10.34117/bjdv7n5-229
- http://https://www.brazilianjournals.com/index.php/BRJD/article/view/29606][doi:10.34117/bjdv7n5-229
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data de publicação
- 2021-01-01