Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile (2017)
Carvalho, Vania Silva; Silva, Ana Carolina Conti e 
Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, AVEIA, BANANA, CASCAS (PLANTA), FARINHAS
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CARVALHO, Vania Silva e SILVA, Ana Carolina Conti e. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile. Journal of the Science of Food and Agriculture, v. 98, n. 1, p. 134-139, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8447. Acesso em: 08 maio 2024.APA
Carvalho, V. S., & Silva, A. C. C. e. (2017). Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile. Journal of the Science of Food and Agriculture, 98( 1), 134-139. doi:10.1002/jsfa.8447NLM
Carvalho VS, Silva ACC e. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 98( 1): 134-139.[citado 2024 maio 08 ] Available from: https://doi.org/10.1002/jsfa.8447Vancouver
Carvalho VS, Silva ACC e. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 98( 1): 134-139.[citado 2024 maio 08 ] Available from: https://doi.org/10.1002/jsfa.8447
