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Publications by Heloisa Helena SIQUEIRA
Physicochemical and Sensory Characteristics of Snack Bars Added of Jerivá Flour (Syagrus Romanzoffiana)
Food Science and Technology
Biotechnology
Food Science
Effect of Adding Flours From Marolo Fruit (Annona Crassiflora Mart) and Jerivá Fruit (Syagrus Romanzoffiana Cham Glassm) on the Physicals and Sensory Characteristics of Food Bars
Food Science and Technology
Biotechnology
Food Science
