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1 Ergebnisse
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Effect of wheat flour substitution on the development of gl..:
Tamires dos Santos VIEIRA (10352691)
;
Flávia Vitorino FREITAS (10352694)
;
Laiz Aparecida Azevedo SILVA (10352697)
..
https://figshare.com/articles/dataset/Effect_of_wheat_flour_substitution_on_the_development_of_gluten-free_cookies/14268600. , 2015
Link:
https://doi.org/10.6084/m9.figshare.14268600.v1
RT Journal T1 <Title>Effect of wheat flour substitution on the development of gluten-free cookies</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftsmithonian:oai:figshare.com:article_14268600&Exemplar=1&LAN=DE A1 Tamires dos Santos VIEIRA (10352691) A1 Flávia Vitorino FREITAS (10352694) A1 Laiz Aparecida Azevedo SILVA (10352697) A1 Wagner Miranda BARBOSA (10352700) A1 Erika Madeira Moreira da SILVA (5834516) YR 2015 K1 Food Sciences not elsewhere classified K1 Chemical composition K1 Bakery K1 Dietary fibre K1 Sensory analysis JF https://figshare.com/articles/dataset/Effect_of_wheat_flour_substitution_on_the_development_of_gluten-free_cookies/14268600 LK http://dx.doi.org/https://doi.org/10.6084/m9.figshare.14268600.v1 DO https://doi.org/10.6084/m9.figshare.14268600.v1 SF ELIB - SuUB Bremen
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