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Lorena Brito Miranda, Bruna Araújo de Moura, Glêndara Aparecida de Souza Martins, Ana Flávia Santos Coelho, Warley Gramacho da Silva
Pág. e41803
Consumption of cereals and legumes often requires that seeds are first hydrated to facilitate operations such as canning or cooking in order to decrease cooking time and increase the leaching of materials. This research aimed at evaluating the effect of ...
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