Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes.
Saved in:
Main Authors: | , , , , , |
---|---|
Other Authors: | |
Format: | Artigo de periódico biblioteca |
Language: | English eng |
Published: |
2018-11-16
|
Subjects: | Sensorial, Celiaco, Fibradietetica, Bolo, Araucária Angustifólia, Cakes, Rheology, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1099479 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Description not available. |