Article thumbnail

Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius)

By Vivianne Montarroyos Padilha, Priscilla Moura Rolim, Silvana Magalhães Salgado, Alda Souza Livera, Samara Alvachian Cardoso Andrade and Nonete Barbosa Guerra
Publisher: FapUNIFESP (SciELO)
Year: 2010
DOI identifier: 10.1590/s0101-20612010000300026
OAI identifier:
Provided by: MUCC (Crossref)
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • http://www.scielo.br/pdf/cta/v... (external link)
  • Suggested articles


    To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.