Elaboração de massa de pizza com teor de sódio reduzido e enriquecida com farinha de aveia
Josefa Raniely Pereira De Souza(University of Rio Grande and Rio Grande Community College), Mônica Tejo Cavalcanti(Instituto Nacional do Semiárido), Inês Maria Barbosa Nunes Queiroga, Mônica Correia Gonçalves(Universidade Federal de Campina Grande), Jayuri Susy Fernandes de Araújo(Universidade Federal de Campina Grande)
Revista Verde de Agroecologia e Desenvolvimento Sustentável
November 28, 2016
Cited by 2
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