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    Estabilidade da pré-mistura de bolo elaborada com 60% de farinha de banana verde Stability of cake pre-mixture made with 60% of green banana flour

    Estabilidade da pré-mistura de bolo elaborada com 60% de farinha de banana verde Stability of cake pre-mixture made with 60% of green banana flour by Antonia de Maria Borges, Joelma Pereira, Antenor Silva Júnior, Eliseu Marlônio Pereira de Lucena, Júlio Cesar de Sales

    Published 2010-02-01
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