Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
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2013-09-01
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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VILLELA, Paula; BATISTA, Ângela Giovana; DESSIMONI-PINTO, Nísia Andrade Villela. Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour. Food Science and Technology (Campinas), Campinas, v. 33, n. 3, p. 417-423, 2013.