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Start Over Descriptor "Sensory tests" Region georgia (republic)
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1. CARACTERÍSTICAS FÍSICO-QUÍMICAS DA AMÊNDOA DE MACAÚBA E SEU APROVEITAMENTO NA ELABORAÇÃO DE BARRAS DE CEREAIS.

Author

Dessimoni-Pinto, Nísia Andrade Villela, da Silva, Viviane Maria, Batista, Ângela Giovana, Vieira, Gilmar, de Souza, Cinthya Rodrigues, Dumont, Paula Verônica, and dos Santos, Geânia Kelly Marques

Subjects
ALMOND, SENSORY evaluation, FOOD composition
Abstract

Copyright of Brazilian Journal of Food & Nutrition / Alimentos e Nutrição is the property of Faculdade de Ciencias Farmaceuticas, UNESP and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2010

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