Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089836
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dc.contributor.authorMONTEIRO, L. K.
dc.contributor.authorBILIBIO, D.
dc.contributor.authorMIRANDA, M. Z. de
dc.date.accessioned2018-03-28T00:38:15Z-
dc.date.available2018-03-28T00:38:15Z-
dc.date.created2018-03-27
dc.date.issued2018
dc.identifier.citationIn: LATIN AMERICAN CEREALS CONFERENCE, 4., 2018, Mexico. Book of abstracts... Mexico, DC: CIMMYT, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1089836-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectFunctional foodpt_BR
dc.titleEffect of carob addition on chemical composition and physical quality of cookies.
dc.typeResumo em anais e proceedings
dc.date.updated2018-03-28T00:38:15Zpt_BR
dc.subject.thesagroBiscoito
dc.subject.thesagroAlimento
dc.subject.nalthesaurusCookies
dc.format.extent2p. 84.
riaa.ainfo.id1089836
riaa.ainfo.lastupdate2018-03-27
dc.contributor.institutionLARISSA KARLA MONTEIRO, IFRS CAMPUS SERTÃO; DENISE BILIBIO, IFRS CAMPUS SERTÃO; MARTHA ZAVARIZ DE MIRANDA, CNPT.
Appears in Collections:Resumo em anais de congresso (CNPT)

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