Published in
Elsevier, LWT - Food Science and Technology, (90), p. 540-546, 2018
DOI: 10.1016/j.lwt.2017.12.059
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Use of burdock root flour as a prebiotic ingredient in cookies
Journal article published in 2018 by
Thaísa Menezes Alves Moro 
,
Caroline Mantovani Celegatti,
Ana Paula Aparecida Pereira,
Aline Sousa Lopes,
Douglas Fernandes Barbin ,
Glaucia Maria Pastore,
Maria Teresa Pedrosa Silva Clerici
,
Caroline Mantovani Celegatti,
Ana Paula Aparecida Pereira,
Aline Sousa Lopes,
Douglas Fernandes Barbin ,
Glaucia Maria Pastore,
Maria Teresa Pedrosa Silva Clerici
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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