Please use this identifier to cite or link to this item:
https://repositorio.inpa.gov.br/handle/1/3283| Title: | Análise Sensorial e Nutricional de Bolos Elaborados Através do Aproveitamento Alternativo do Albedo de Maracujá do Mato Passiflora Cincinatta. |
| Authors: | Cost, Fagner Ferreira da |
| metadata.dc.contributor.advisor: | Manchesky, Gracy Souza |
| Keywords: | Maracujá-do-mato Passiflora sp. |
| Issue Date: | 2012 |
| metadata.dc.relation.ispartof: | I Congresso de Iniciação Científica PIBIC/CNPq - PAIC/FAPEAM |
| Appears in Collections: | Programa de Iniciação Científica - Pibic |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| pibic_inpa.pdf | 193,97 kB | Adobe PDF |  View/Open |
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