Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084433
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dc.contributor.authorBENDER, A. B. B.
dc.contributor.authorSPERONI, C. S.
dc.contributor.authorSALVADOR, P. R.
dc.contributor.authorLOUREIRO, B. B.
dc.contributor.authorLOVATTO, N. M.
dc.contributor.authorGOULART, F. R.
dc.contributor.authorLOVATTO, M. T.
dc.contributor.authorMIRANDA, M. Z. de
dc.contributor.authorSILVA, L. P.
dc.contributor.authorPENNA, N. G.
dc.date.accessioned2018-01-06T23:15:38Z-
dc.date.available2018-01-06T23:15:38Z-
dc.date.created2018-01-06
dc.date.issued2017
dc.identifier.citationJournal of Culinary Science & Technology, v. 15, n. 2, p. 143-157, 2017.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1084433-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleGrape pomace skins and the effects of its inclusion in the technological properties of muffins.
dc.typeArtigo de periódico
dc.date.updated2018-01-06T23:15:38Zpt_BR
dc.subject.thesagroPanificação
dc.subject.nalthesaurusDietary fiber
dc.subject.nalthesaurusSensory evaluation
dc.subject.nalthesaurusBaked goods
dc.subject.nalthesaurusGrape Pomace
riaa.ainfo.id1084433
riaa.ainfo.lastupdate2018-01-06
dc.identifier.doihttp://dx.doi.org/10.1080/15428052.2016.1225535
dc.contributor.institutionANA B. B. BENDER, UFSM; CAROLINE S. SPERONI, UFSM; PAULO R. SALVADOR, UFSM; BRUNO B. LOUREIRO, UFSM; NAGLEZI M. LOVATTO, UFSM; FERNANDA R. GOULART, UFSM; MARLENE T. LOVATTO, UFSM; MARTHA ZAVARIZ DE MIRANDA, CNPT; LEILA P. SILVA, UFSM; NEIDI G. PENNA, UFSM.
Appears in Collections:Artigo em periódico indexado (CNPT)

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