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Cláudia Leite Munhoz, Rita de Cássia Avellaneda Guimarães, Vanessa Tais Nozaki, Eliana Janet Sanjinez-Argandoña, Priscila Aiko Hiane, Maria Lígia Rodrigues Macedo
Pág. 553 - 560
Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products. This study aimed to prepare cereal bars containing pulp ...
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