Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089836| Title: | Effect of carob addition on chemical composition and physical quality of cookies. |
| Authors: | MONTEIRO, L. K.  BILIBIO, D. MIRANDA, M. Z. de |
| Affiliation: | LARISSA KARLA MONTEIRO, IFRS CAMPUS SERTÃO; DENISE BILIBIO, IFRS CAMPUS SERTÃO; MARTHA ZAVARIZ DE MIRANDA, CNPT. |
| Date Issued: | 2018 |
| Citation: | In: LATIN AMERICAN CEREALS CONFERENCE, 4., 2018, Mexico. Book of abstracts... Mexico, DC: CIMMYT, 2018. |
| Pages: | p. 84. |
| Thesagro: | Biscoito Alimento |
| NAL Thesaurus: | Cookies |
| Keywords: | Functional food |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CNPT) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ID443202018LACC4p84.pdf | 686,3 kB | Adobe PDF |  View/Open |
