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CAMPOS, C. de M. F.; SOARES, A. K. de O.; GONÇALVES, M. F. B.; HASHIMOTO, J. M.; MOREIRA-ARAÚJO, R. S. dos R. Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.). Journal of Culinary Science & Technology, 2022. Published online: 13 Feb 2022.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/231259/1/NutritionalFunctionalCharacteristicsWholeGrainCookiesJCSTFev2022.pdf
Biblioteca(s): Embrapa Meio-Norte.