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pro vyhledávání: '"Larissa Christine Tuffi"'
Autor:
Daniel Angelo Longhi, Paulo Cézar Gregório, Carlos Eduardo Rocha Garcia, Larissa Christine Tuffi, Jéssica Carvalho Hernandes
Publikováno v:
British Food Journal. 123:2831-2843
PurposeThis study aimed at the addition of grape residue flours in beef meatballs to evaluate their behavior on physic-chemical and sensory properties. Furthermore, it is intended to discuss the importance of the substitution of synthetic additives w
Publikováno v:
Brazilian Journal of Development. 6:35067-35076