Please use this identifier to cite or link to this item: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1124981
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dc.contributor.authorVIANA, E. de S.
dc.contributor.authorREIS, R. C.
dc.contributor.authorGUEDES, I. S. A.
dc.contributor.authorSANTOS, F. D.
dc.contributor.authorJESUS, J. L. de
dc.date.accessioned2020-09-17T04:31:33Z-
dc.date.available2020-09-17T04:31:33Z-
dc.date.created2020-09-16
dc.date.issued2020
dc.identifier.citationCruz das Almas, BA: Embrapa Mandioca e Fruticultura, 2020.
dc.identifier.urihttp://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1124981-
dc.language.isopor
dc.relation.ispartofseries(Embrapa Mandioca e Fruticultura. Boletim de Pesquisa e Desenvolvimento).
dc.rightsopenAccesspt_BR
dc.titleDesenvolvimento e caracterização de massa de pizza sem glúten adicionada de farinha de banana verde.
dc.typeFolhetos
dc.subject.thesagroBanana
dc.subject.thesagroFarinha
riaa.ainfo.id1124981
riaa.ainfo.lastupdate2020-09-16
dc.contributor.institutionELISETH DE SOUZA VIANA, CNPMF; RONIELLI CARDOSO REIS, CNPMF; IOHANA SCARLET ALMEIDA GUEDES; FABRINE DIAS SANTOS; JACIENE LOPES DE JESUS, CNPMF.
Appears in Collections:Boletim de Pesquisa e Desenvolvimento (CNPMF)

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