Please use this identifier to cite or link to this item:
https://repositorio.inpa.gov.br/handle/1/26077| Title: | Análise sensorial e nutricional de bolos elaborados através do aproveitamento alternativo do albedo de maracujá do mato Passiflora Cincinatta. |
| Authors: | Costa, Fagner Ferreira da Manchesky, Gracy de Souza Aguiar, Jaime Paiva Lopes Souza, Francisca das Chagas do Amaral |
| Issue Date: | 2012 |
| metadata.dc.publisher.meet: | Congresso de Iniciação Cientifica do INPA |
| metadata.dc.publisher.country: | Brasil |
| metadata.dc.relation.ispartof: | Congresso de Iniciação Cientifica do INPA |
| Appears in Collections: | Trabalhos Apresentados em Evento |
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