Physico-Chemical and Organolyptical Characteristics Of Cake Fortified By Irradiated Broccoli (Brassica Oleracea L.Var Italica) Powder. Journal of Nuclear Technology in Applied Science, [S. l.], v. 6, n. 1, p. 13–29, 2018. DOI: 10.48165/. Disponível em: https://acspublisher.com/journals/index.php/jntas/article/view/13848. Acesso em: 28 nov. 2024.