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Comparing sorghum and wheat whole grain breakfast cereals: ..:
Anunciação, Pamella Cristine
;
Cardoso, Leandro de Morais
;
Gomes, Jaqueline Vieira Piovesana
...
Food Chemistry. 221 (2017) - p. 984-989 , 2017
Link:
https://doi.org/10.1016/j.foodchem.2016.11.065
RT Journal T1
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2016.11.065&Exemplar=1&LAN=DE A1 Anunciação, Pamella Cristine A1 Cardoso, Leandro de Morais A1 Gomes, Jaqueline Vieira Piovesana A1 Della Lucia, Ceres Mattos A1 Carvalho, Carlos Wanderlei Piler A1 Galdeano, Melicia Cintia A1 Queiroz, Valéria Aparecida Vieira A1 Alfenas, Rita de Cássia Gonçalves A1 Martino, Hércia Stampini Duarte A1 Pinheiro-Sant'Ana, Helena Maria PB Elsevier BV YR 2017 SN 0308-8146 JF Food Chemistry VO 221 SP 984 OP 989 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2016.11.065 DO https://doi.org/10.1016/j.foodchem.2016.11.065 SF ELIB - SuUB Bremen
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