Effect of carob addition on chemical composition and physical quality of cookies.
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Main Authors: | , , |
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Other Authors: | |
Format: | Parte de livro biblioteca |
Language: | English eng |
Published: |
2018-03-27
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Subjects: | Functional food., Biscoito, Alimento, Cookies., |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089836 |
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