00909nam a2200241 a 450000100080000000500110000800800410001910000120006024500960007226002900016865000130045865000100047165000110048165300130049265300230050565300200052870000170054870000200056570000190058570000260060470000170063070000200064719373572016-02-22       2012    bl uuuu     u00u1 u    #d1 aVAZ, A.  aDevelopment and sensorial analysis of a cereal bar containing linseed, quinoa and algaroba.  aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM.c2012  aLinhaça  aManga  aQuinoa  aAmaranto  aAnálise sensorial  aBarra de cereal1 aSOUZA, V. S.1 aMARTELLI, S. M.1 aTAKEITI, C. Y.1 aCARVALHO, C. W. P. de1 aALVES, G. L.1 aFAKHOURI, F. M.