Influência da adição da fécula de batata-doce (Ipomoea batatas L.) sobre a viscosidade do permeado de soro de queijo
Author:
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v22n3/v22n3a09.pdf
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5. Desempenho agronômico e parâmetros genéticos em genótipos de batata-doce;Horticultura Brasileira;2015-03
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