Boff, J. M., Strasburg, V. J., Ferrari, G. T., Schmidt, H. d. O. S., Manfroi, V., & Oliveira, V. R. d. (2022). Chemical, technological, and sensory quality of pasta and bakery products made with the addition of grape pomace flour.
Chicago Style CitationBoff, Jaqueline Menti, Virgílio José Strasburg, Gabriel Tonin Ferrari, Helena de Oliveira Santos Schmidt, Vitor Manfroi, and Viviani Ruffo de Oliveira. Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made With the Addition of Grape Pomace Flour. 2022.
MLA CitationBoff, Jaqueline Menti, et al. Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made With the Addition of Grape Pomace Flour. 2022.
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