Open AccessUse of Orange Residue in Developing Type Cracker Biscuits
Author(s) -
Patrícia Tozatti,
Maurício Rigo,
José Raniere Mazile Vidal Bezerra,
Katielle Rosalva Voncik Córdova,
Ângela Moraes Teixeira
Publication year - 2013
Publication title -
revista ciências exatas e naturais
Language(s) - English
Resource type - Journals
eISSN - 2175-5620
pISSN - 1518-0352
DOI - 10.5935/recen.2013.01.08
Subject(s) - orange (colour) , residue (chemistry) , chemistry , food science , organic chemistry