SLACA
ISSN: 2447-2840
Papers (2)
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Modelagem de misturas de farinha de trigo sarraceno integral, farinha de arroz e fécula de batata para a otimização da aceitabilidade de pães sem glúten
vol. 1, 2013 -9689 -
Optimization of sensory properties of unripe banana flour based gluten-free bread: a mixture experimental design approach
vol. 1, 2013 -9695
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