pibic-2017
PHYSICOCHEMICAL AND TECHNOLOGICAL EVALUATION OF CASSAVA PRODUCTS MARKETED IN BELÉM (PA) BRAZIL
IUFoST
INFLUENCE OF REPLACING THE WHEAT FLOUR BY BOILED CASSAVA (Manihot utilissima) IN PHYSICAL-CHEMICAL AND SENSORY CHARACTERISTICS OF BUTTER COOKIES FILLED WITH CUPUAÇU (Theobroma grandifolium).
IUFoST
PREPARATION AND CHARACTERIZATION OF BREADS TYPE BURGER WITH PART OF WHEAT FLOUR REPLACED BY BOILED CASSAVA (Manihot utilíssima)
IUFoST
INFLUENCE OF REPLACING THE WHEAT FLOUR BY BOILED CASSAVA (Manihot utilissima) IN PHYSICAL-CHEMICAL AND SENSORY CHARACTERISTICS OF SWEET COOKIE PREPARED WHITH BRAZIL NUTS
slaca-2015
ELABORAÇÃO DE IOGURTE BATIDO DE MURUCI (Brysonima crassifolia)
