00722nam a2200229 a 450000100080000000500110000800800410001910000230006024500750008326001260015850000440028465000130032865000290034165000090037065000120037965300080039165300170039970000230041670000200043970000180045970000150047720242162016-02-15       2015    bl uuuu     u00u1 u    #d1 aCOSTA, F. J. O. G.  aAcceptability of breads added of pinhão flour.h[electronic resource]  aIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 11., 2015, Gotemburgo. Abstracts... [S. l.]: Elsevier, 2015. Ref. [P2.038].c2015  aDisponibilizado mediante login e senha.  aAlimento  aAraucária Angustifólia  aPão  aPinhão  aAHC  aMixed flours1 aGODOY, R. C. B. de1 aWASZCZYNSKY, N.1 aSANTOS, G. G.1 aDELIZA, R.