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1 Ergebnisse
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Potential of bean flour in the development of gluten-free b..:
Faggian, Letícia
;
Aguiar, Etiene Valéria de
;
Araujo, Marielle Batista da Silveira
..
https://rsdjournal.org/index.php/rsd/article/view/10929/9574. , 2020
Link:
https://rsdjournal.org/index.php/rsd/article/view/1092
RT Journal T1
Potential of bean flour in the development of gluten-free bread with added nutritional value ; El potencial de la harina de frijoles em la elaboración de pan sin gluten con valor nutricional agregado ; Potencial da farinha de feijão no desenvolvimento de pão sem glúten com valor nutricional agregado
UL https://suche.suub.uni-bremen.de/peid=base-ftjrsd:oai:ojs.pkp.sfu.ca:article_10929&Exemplar=1&LAN=DE A1 Faggian, Letícia A1 Aguiar, Etiene Valéria de A1 Araujo, Marielle Batista da Silveira A1 Araujo, Vitória Alves de A1 Capriles, Vanessa Dias PB Research, Society and Development YR 2020 K1 Gluten-free food K1 Main components analysis K1 Legumes K1 Factorial planning K1 Alimentos sin gluten K1 Análisis de componentes principales K1 Leguminosas K1 Planeamiento factorial K1 Alimentos sem glúten K1 Análise de componentes principais K1 Planejamento fatorial JF https://rsdjournal.org/index.php/rsd/article/view/10929/9574 LK http://dx.doi.org/https://rsdjournal.org/index.php/rsd/article/view/10929 DO https://rsdjournal.org/index.php/rsd/article/view/10929 SF ELIB - SuUB Bremen
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