Dias, Jéssica Gonzada, Universidade Federal de Ouro Preto, Brazil

• Vol 5, No 2 (2018): Journal of bioenergy and food science - Food Technology
  Development and assessment of concentrate salty yogurt added spices
  Abstract  PDF (PORTUGUESE)

J. Bioen. Food Sci., Macapá, AP, Brazil. eISSN 2359-2710

The journal is licensed with Creative Commons Atribuição-NãoComercial-CompartilhaIgual 4.0 Internacional

Address for correspondence

jbfs@ifap.edu.br | suporte.jbfs@ifap.edu.br