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1 Ergebnisse
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Application of extruded broken bean flour for formulation o..:
Luciana de Oliveira Froes Gomes
;
Raquel de Andrade Cardoso Santiago
;
Ana Vania Carvalho
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200307&lng=en&tlng=en. , 2015
Link:
https://doi.org/10.1590/1678-457X.6521
RT Journal T1 <Title>Application of extruded broken bean flour for formulation of gluten-free cake blends</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:df88c04e2f774e7ca10b4cf8fb8340fb&Exemplar=1&LAN=DE A1 Luciana de Oliveira Froes Gomes A1 Raquel de Andrade Cardoso Santiago A1 Ana Vania Carvalho A1 Rosangela Nunes Carvalho A1 Iana Gabriela de Oliveira A1 Priscila Zaczuk Bassinello PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2015 K1 Phaseolus vulgaris K1 byproducts K1 technological characteristics K1 acceptability 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=S0101-20612015000200307&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/1678-457X.6521 DO https://doi.org/10.1590/1678-457X.6521 SF ELIB - SuUB Bremen
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