1.
Soares JĂșnior MS, Caliari M, Torres MCL, Vera R, Teixeira J de S, Alves LC. QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.). Pesq. Agropec. Trop. [Internet]. 2007 Oct. 16 [cited 2026 Oct. 7];37(1):51-6. Available from: https://teste.revistas.ufg.br/pat/article/view/1869