Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/937357
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dc.contributor.authorVAZ, A.pt_BR
dc.contributor.authorSOUZA, V. S.pt_BR
dc.contributor.authorMARTELLI, S. M.pt_BR
dc.contributor.authorTAKEITI, C. Y.pt_BR
dc.contributor.authorCARVALHO, C. W. P. dept_BR
dc.contributor.authorALVES, G. L.pt_BR
dc.contributor.authorFAKHOURI, F. M.pt_BR
dc.date.accessioned2012-10-22T11:11:11Zpt_BR
dc.date.available2012-10-22T11:11:11Zpt_BR
dc.date.created2012-10-22pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/937357pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBarra de cerealpt_BR
dc.subjectAnálise sensorialpt_BR
dc.subjectAmarantopt_BR
dc.titleDevelopment and sensorial analysis of a cereal bar containing linseed, quinoa and algaroba.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-02-22T11:11:11Zpt_BR
dc.subject.thesagroLinhaçapt_BR
dc.subject.thesagroMangapt_BR
dc.subject.thesagroQuinoapt_BR
riaa.ainfo.id937357pt_BR
riaa.ainfo.lastupdate2016-02-22pt_BR
dc.contributor.institutionANDREA VAZ, UNIFIA/UNISEPE; VIVIANE SILVA SOUZA, SENAC; SILVIA MARIA MARTELLI, UFSC; CRISTINA YOSHIE TAKEITI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; GISELE LETÍCIA ALVES, UNIVERSIDADE DE TAUBATÉ; FARAYDE MATTA FAKHOURI, UNICAMP.pt_BR
Appears in Collections:Resumo em anais de congresso (CTAA)

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