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1 Ergebnisse
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Gluten-Free Sorghum Pasta: Composition and Sensory Evaluati..:
Lívia de Lacerda de Oliveira
;
Lícia Camargo de Orlandin
;
Lorena Andrade de Aguiar
...
Food Nutrition. , 2022
Link:
https://doi.org/10.3390/foods11193124
RT Journal T1
Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_11_19_3124_&Exemplar=1&LAN=DE A1 Lívia de Lacerda de Oliveira A1 Lícia Camargo de Orlandin A1 Lorena Andrade de Aguiar A1 Valeria Aparecida Vieira Queiroz A1 Renata Puppin Zandonadi A1 Raquel Braz Assunção Botelho A1 Lúcio Flávio de Alencar Figueiredo PB Multidisciplinary Digital Publishing Institute YR 2022 K1 sorghum pasta K1 gluten-free products K1 antioxidant foods K1 resistant starch K1 overall liking K1 grain diversity JF Food Nutrition LK http://dx.doi.org/https://doi.org/10.3390/foods11193124 DO https://doi.org/10.3390/foods11193124 SF ELIB - SuUB Bremen
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