Okara flour: its physicochemical, microscopical and functional properties

Autor:	Santos, Daiane Costa dos, Oliveira Filho, Josemar Gonçalves de, Silva, Jhessika de Santana, Sousa, Milena Figueiredo de, Vilela, Marcio da Silva, Silva, Marco Antonio Pereira da, Lemes, Ailton Cesar, Egea, Mariana Buranelo
Zdroj:	Nutrition & Food Science, 2019, Vol. 49, Issue 6, pp. 1252-1264.
Databáze:	Emerald Insight
Externí odkaz:	http://www.emeraldinsight.com/doi/10.1108/NFS-11-2018-0317 Zobrazit plný text záznamu