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Gluten-free sorghum Pasta: Composition and Sensory Evaluati..:
Orlandin, L.
;
Botelho, R.
;
de Lacerda, L.
...
Journal of the Academy of Nutrition and Dietetics. 119 (2019) 10 - p. A127 , 2019
Link:
https://doi.org/10.1016/j.jand.2019.08.093
RT Journal T1 <Title>Gluten-free sorghum Pasta: Composition and Sensory Evaluation with Six Different Sorghum Genotypes</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jand.2019.08.093&Exemplar=1&LAN=DE A1 Orlandin, L. A1 Botelho, R. A1 de Lacerda, L. A1 Zandonadi, R. A1 Figueiredo, L. A1 Queiroz, V. PB Elsevier BV YR 2019 SN 2212-2672 JF Journal of the Academy of Nutrition and Dietetics VO 119 IS 10 SP A127 LK http://dx.doi.org/https://doi.org/10.1016/j.jand.2019.08.093 DO https://doi.org/10.1016/j.jand.2019.08.093 SF ELIB - SuUB Bremen
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