Quality of wheat bread incorporated with different levels of peach palm flour (Bactris gasipaes Kunth)

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dc.contributor.authorAzizi, Mohammad Hossein
dc.contributor.authorAndrade, Jerusa de Souza
dc.contributor.authorLemos, Jesuína Souza
dc.contributor.authorSouza, Simone Jaime
dc.contributor.authorSouza, Raimundo Silva de
dc.contributor.authorHadian, Zahra
dc.date.accessioned2020-07-03T14:40:48Z
dc.date.available2020-07-03T14:40:48Z
dc.date.issued2012
dc.identifier.urihttps://repositorio.inpa.gov.br/handle/1/22457
dc.language.isoenpt_BR
dc.publisher.journalJournal of Tropical Agriculture and Food Sciencept_BR
dc.relation.ispartofVolume 40, Pags. 13-22pt_BR
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/br/*
dc.subjectcomposite flouren
dc.subjectPeach Palmen
dc.subjectNutritional Valueen
dc.titleQuality of wheat bread incorporated with different levels of peach palm flour (Bactris gasipaes Kunth)pt_BR
dc.typeArtigopt_BR

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