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1 Ergebnisse
1
PROPRIEDADES DE COZIMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA D..:
BORGES, JOÃO TOMAZ DA SILVA
;
ASCHERI, JOSÉ LUIS RAMIREZ
;
ASCHERI, DIEGO RAMÍREZ
..
https://revistas.ufpr.br/alimentos/article/view/1167/968. , 2003
Link:
https://revistas.ufpr.br/alimentos/article/view/1167
RT Journal T1
PROPRIEDADES DE COZIMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE MACARRÃO PRÉ-COZIDO À BASE DE FARINHA INTEGRAL DE QUINOA ( Chenopodium quinoa, Willd) E DE FARINHA DE ARROZ ( Oryza sativa, L) POLIDO POR EXTRUSÃO TERMOPLÁSTICA
UL https://suche.suub.uni-bremen.de/peid=base-ftunivparanaojs:oai:revistas.ufpr.br:article_1167&Exemplar=1&LAN=DE A1 BORGES, JOÃO TOMAZ DA SILVA A1 ASCHERI, JOSÉ LUIS RAMIREZ A1 ASCHERI, DIEGO RAMÍREZ A1 DO NASCIMENTO, RICARDO EUZÉBIO A1 FREITAS, ARLAN SILVA PB UFPR YR 2003 K1 MACARRÃO SEM GLÚTEN K1 QUINOA-FARINHA K1 ARROZFARINHA K1 EXTRUSÃO TERMOPLÁSTICA K1 GLUTEN-FREE MACARONI K1 QUINOA-FLOUR K1 RICE-FLOUR K1 EXTRUSION-COOKING JF https://revistas.ufpr.br/alimentos/article/view/1167/968 LK http://dx.doi.org/https://revistas.ufpr.br/alimentos/article/view/1167 DO https://revistas.ufpr.br/alimentos/article/view/1167 SF ELIB - SuUB Bremen
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