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Gluten-Free Sorghum Pasta: Composition and Sensory Evaluati..:
de Oliveira, Lívia de Lacerda
;
de Orlandin, Lícia Camargo
;
de Aguiar, Lorena Andrade
...
Foods. 11 (2022) 19 - p. 3124 , 2022
Link:
https://doi.org/10.3390/foods11193124
RT Journal T1
Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods11193124&Exemplar=1&LAN=DE A1 de Oliveira, Lívia de Lacerda A1 de Orlandin, Lícia Camargo A1 de Aguiar, Lorena Andrade A1 Queiroz, Valeria Aparecida Vieira A1 Zandonadi, Renata Puppin A1 Botelho, Raquel Braz Assunção A1 de Alencar Figueiredo, Lúcio Flávio PB MDPI AG YR 2022 SN 2304-8158 JF Foods VO 11 IS 19 SP 3124 LK http://dx.doi.org/https://doi.org/10.3390/foods11193124 DO https://doi.org/10.3390/foods11193124 SF ELIB - SuUB Bremen
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