Eveline Lopes Almeida | SLACA 2019 | Galoá Proceedings

School of Chemistry, Federal University of Rio de Janeiro

Eveline Lopes Almeida

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HOW TO OBTAIN SEMI-SWEET HARD DOUGH GLUTEN FREE BISCUIT WITH PROPER TECHNOLOGICAL CHARACTERISTICS?
Dalila Oliveira Braga ¹
Lauro Melo ²
Eveline Lopes Almeida ²
¹ Graduate Program in Engineering of Chemical and Biochemical Processes, Federal University of Rio de Janeiro
² School of Chemistry, Federal University of Rio de Janeiro
vol. 4, 2019 -
115859

3. Formulation e processing of food (FP)

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