SALES-NETO, J. M.; http://lattes.cnpq.br/1713683242174520; SALES NETO, José Marreiro de. (BrasilCentro de Desenvolvimento Sustentável do Semiárido - CDSAUFCGUniversidade Federal de Campina Grande, 2014-09-02)
A factorial design was employed to study effect of temperature (28, 34, and 40 °C), supplementation with commercial soybean flour (0, 5, and 10 %) and fermentation time (0, 7, and 14 days) on the protein enrichment of ...