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1 Ergebnisse
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Sensory response and physical characteristics of gluten-fre..:
Katira da Mota HUERTA
;
Jamila dos Santos ALVES
;
Ariádni Franco Coelho da SILVA
..
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005007101&lng=en&tlng=en. , 2016
Link:
https://doi.org/10.1590/1678-457X.0032
RT Journal T1 <Title>Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c3cd97eaf1194ba2b36cb9e25b0d7940&Exemplar=1&LAN=DE A1 Katira da Mota HUERTA A1 Jamila dos Santos ALVES A1 Ariádni Franco Coelho da SILVA A1 Ernesto Hashime KUBOTA A1 Claudia Severo da ROSA PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2016 K1 celiac disease K1 chia K1 HPMC gum K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005007101&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/1678-457X.0032 DO https://doi.org/10.1590/1678-457X.0032 SF ELIB - SuUB Bremen
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