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Development of a xique-xique (Pilosocereus gounellei) flour: Nutritional and antinutritional characterization, rheologic properties and it’s used to prepare cookies
Pintado, M. M.
(Co-supervisor)
Centre for Biotechnology and Fine Chemistry (CBQF)
Faculty of Biotechnology
Activity
:
Supervision
Description
Food technology
Period
2013
→
Aug 2018
Held at
Universidade Federal da Paraíba
, Brazil
Degree of Recognition
PhD
X