Consumo de feijão e efeitos do processamento na cocção sobre compostos fenólicos, capacidade antioxidante e atributos sensoriais
Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2016-09-26T14:08:40Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Tese-versao final_31_03.pdf: 1465705 bytes, checksum: 6bdab3574c99a765714c6fe1098adb64 (MD5) === Approved for entry into arch...
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| Language: | Portuguese |
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Universidade Federal de Pelotas
2016
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| Online Access: | http://repositorio.ufpel.edu.br:8080/handle/prefix/3054 |