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Preparation and characterization of churro dough with malt ..:
de Oliveira Silva, Mariana
;
Chaves Almeida, Francisco Lucas
;
Neves da Paixão, Roberta
...
International Journal of Gastronomy and Food Science. 27 (2022) - p. 100427 , 2022
Link:
https://doi.org/10.1016/j.ijgfs.2021.100427
RT Journal T1
Preparation and characterization of churro dough with malt bagasse flour
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2021.100427&Exemplar=1&LAN=DE A1 de Oliveira Silva, Mariana A1 Chaves Almeida, Francisco Lucas A1 Neves da Paixão, Roberta A1 Cândido de Souza, Weysser Felipe A1 Reinaldo de Luna Freire, Kristerson A1 Pereira de Oliveira, Cybelle PB Elsevier BV YR 2022 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 27 SP 100427 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2021.100427 DO https://doi.org/10.1016/j.ijgfs.2021.100427 SF ELIB - SuUB Bremen
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