CARACTERÍSTICAS FÍSICAS E NUTRICIONAIS DE COOKIES ISENTOS DE GLÚTEN ELABORADOS COM FARINHA DE TRIGO SARRACENO, FARINHA DE PAINÇO E GRÃOS DE CHIA
Ciência e Tecnologia de Alimentos (CT)
vol. 1, 2013 -
13673
Publicações em outros proceedings
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slaca-2017
TECHNOLOGICAL CHARACTERIZATION OF GLUTEN-FREE BREADS ELABORATED WITH REFINED AND WHOLE GRAIN BUCKWHEAT FLOURS
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slaca-2017
EFFECT OF THE INCORPORATION OF REFINED AND WHOLE GRAIN BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) FLOURS ON THERMOMECHANICAL PROPERTIES (MIXOLABTM) OF WHEAT (TRITICUM AESTIVUM L.) FLOUR
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pibic-2016
Análise sensorial de pães de forma convencionais incorporados de farinha de trigo sarraceno
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pibic-2016
FARINOGRAPHIC AND ALVEOGRAPHIC PROPERTIES OF WHEAT FLOUR INCORPORATED WITH BUCKWHEAT FLOUR (Fagopyrum esculentum Moench)
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IUFoST
Brazilian wheat milling – relationships among protein, ash and RVA data from selected streams of an industrial diagram
