Quality of Cassava Flour from a Dry Group [Qualidade da Farinha de Mandioca do Grupo Seca]

AuthID
 P-009-56Y
4
Author(s)
Cohen, KDO
·
Mathias, EDA
·
Ramoa, AGA
Document Type
Article
Year published
2006
Published
in Ciencia e Tecnologia de Alimentos, ISSN: 0101-2061
Volume: 26, Issue: 4, Pages: 861-864
Indexing
Scopus®
Publication Identifiers
Scopus: 2-s2.0-34247621267
Source Identifiers
ISSN: 0101-2061
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