Analysis of fruit bars elaborated with flour from the residue of acerola processing.

Autor:	de Oliveira Gonçalves, Rosimarlani, Horta de Oliveira, Gabriel Henrique, Olmi Silva, Vanessa Riani, Moura de Sena Aquino, Ana Carolina, Furtado Martins, Eliane Maurício, de Castro Leite Júnior, Bruno Ricardo
Předmět:	SUSTAINABILITY PRODUCT quality RAW materials FRUIT NEW product development
Zdroj:	Brazilian Journal of Agricultural Sciences / Revista Brasileira de Ciências Agrárias; 2024, Vol. 19 Issue 2, p1-10, 10p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu