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Frare de Aragão

As seen in: Dialnet - Universidad de La Rioja
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Qualidade da fermentação de amêndoas de cupuaçu (Theobroma grandiflorum) e cacau (Theobroma cacao) para elaboração de diferentes blendas de chocolate

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By Rodrigues dos Santos, Frare de Aragão, Michelly Silva Santos, Anequinede Macedo
| Dialnet - Universidad de La Rioja
Ayuda Buscar en la ayuda Buscar en la ayuda Qualidade da fermentação de amêndoas de cupuaçu (Theobroma grandiflorum) e cacau (Theobroma cacao) para elaboração de diferentes blendas de chocolate Autores: Danielly Frare de Aragão, Nélio Ranieli Ferreira de Paula, Clarice Rodrigues dos Santos, Mônica Michelly Silva Santos, Marcos Aurélio Anequinede Macedo, Valdique Gilberto de Lima, Frank William Pires de Paula Localización: Observatorio de la Economía Latinoamericana, ISSN-e 1696-8352, Vol. 23, Nº.
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