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Elsevier, LWT - Food Science and Technology, (137), p. 110467, 2021

DOI: 10.1016/j.lwt.2020.110467

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Technological quality and sensory acceptability of nutritive bars produced with Brazil nut and baru almond coproducts

Journal article published in 2020 by Daniele Silva Lima, Adrielle Borges de Almeida, Tainara Leal de Sousa, Thayanara Mayara de Lima, Leonardo Gomes de Vasconcelos ORCID, Mariana Buranelo Egea ORCID, Isabelly de Campos Carvalho Cabassa, Adrielle Borges de Almeida, Tainara Leal de Sousa, Thayanara Mayara de Lima, Raquel Aparecida Loss, Ana Carolina Pinheiro Volp, Ana Carolina Pinheiro Volp, Leonardo Gomes de Vasconcelos, Evandro Luiz Dall’Oglio and other authors.
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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