Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes
Crossref DOI link: https://doi.org/10.1007/s13197-017-2876-1
Published Online: 2017-11-20
Published Print: 2018-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
de Souza Paglarini, Camila
de Souza Queirós, Mayara
Tuyama, Silvia Satie
Moreira, Ana Claúdia Varanda
Chang, Yoon Kil
Steel, Caroline Joy
License valid from 2017-11-20