Open AccessSweet type brigadeiro made with banana biomass and flour grape residue from the wine production of the region of the submédio São Francisco
Author(s) -
Clara Barbosa Cabral,
Cedenir Pereira de Quadros,
Claudileide de Sá Silva
Publication year - 2020
Publication title -
brazilian journal of development
Language(s) - English
Resource type - Journals
ISSN - 2525-8761
DOI - 10.34117/bjdv6n6-559
Subject(s) - wine , horticulture , residue (chemistry) , grape wine , food science , production (economics) , chemistry , biology , economics , biochemistry , macroeconomics
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