Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes.

Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes.

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Main Authors: IKEDA, M., CARVALHO, C. W. P. de, HELM, C. V., AZEREDO, H. M. C. de, GODOY, R. C. B. de, RIBANI, R. H.
Other Authors: Mônica Ikeda, UFPR - Universidade Federal do Paraná; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTIANE VIEIRA HELM, CNPF; HENRIETTE MONTEIRO C DE AZEREDO, CNPAT; ROSSANA CATIE BUENO DE GODOY, CNPF; Rosemary Hoffmann Ribani, UFPR - Universidade Federal do Paraná.
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
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