QUALIDADE DE BISCOITOS FORMULADOS COM DIFERENTES TEORES DE FARINHA DE AMÊNDOA DE BARU (Dipteryx alata Vog.) QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (...

by Juliana de Souza Teixeira, Rosângela Vera, Maria Célia Lopes Torres, Márcio Caliari, Lorena Cozac Alves, Manoel Soares Soares Júnior
Published 2007-09-01