Application of raw broken rice and extruded broken bean flours for formulation of gluten-free cake mixtures.

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Bibliographic Details
Main Authors:	FROES, L. de O., OLIVEIRA, I. G. de, KOAKUZU, S. N., CARVALHO, R. N., CARVALHO, A. V., SANTIAGO, R. de A. C., BASSINELLO, P. Z.
Other Authors:	LUCIANA DE OLIVEIRA FROES; IANA GABRIELA DE OLIVEIRA; SELMA NAKAMOTO KOAKUZU, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; ANA VANIA CARVALHO, CPATU; RAQUEL DE ANDRADE CARDDOSO SANTIAGO; PRISCILA ZACZUK BASSINELLO, CNPAF.
Format:	Parte de livro biblioteca
Language:	Ingles English
Published:	2017-02-02
Subjects:	Farinha, Feijão, Glúten,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1062600
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