Extrused amaranth: a novel raw material for health foods (2007)
Source: Food composition and biodiversity. Conference titles: International Food Data Conference. Unidade: FSP
Subjects: ANGIOSPERMAS, VALOR NUTRITIVO, EXTRUSÃO, ALIMENTOS FUNCIONAIS
ABNT
COELHO, Karina Dantas e CAPRILES, Vanessa Dias e AREAS, José Alfredo Gomes. Extrused amaranth: a novel raw material for health foods. 2007, Anais.. São Paulo: USP : BRASILFOODS : FAO, 2007. . Acesso em: 10 jun. 2024.APA
Coelho, K. D., Capriles, V. D., & Areas, J. A. G. (2007). Extrused amaranth: a novel raw material for health foods. In Food composition and biodiversity. São Paulo: USP : BRASILFOODS : FAO.NLM
Coelho KD, Capriles VD, Areas JAG. Extrused amaranth: a novel raw material for health foods. Food composition and biodiversity. 2007 ;[citado 2024 jun. 10 ]Vancouver
Coelho KD, Capriles VD, Areas JAG. Extrused amaranth: a novel raw material for health foods. Food composition and biodiversity. 2007 ;[citado 2024 jun. 10 ]