Adição de oat fiber em produto cárneo reestruturado empanado de frango
In recent years there has been a change in the life style of the population because of the facilities found to purchase food in the market, which has led to lower consumption of natural foods and consequently decreasing the consumption of foods with a source of dietary fiber. The project goal was to...
| Autor principal: | Fiorentin, Cristiane |
|---|---|
| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2015
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/1059 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|