Rayssa Julliane de Carvalho | SLACA 2019 | Galoá Proceedings

Department of Food Technology / Technology and Regional Development Center / Federal University of Paraíba

Rayssa Julliane de Carvalho

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PHYSICAL AND TECHNOLOGICAL PROPERTIES OF GLUTEN-FREE INSTANT NOODLE
Rayssa Julliane de Carvalho ¹
Isabella Soraya da Costa CORDEIRO ²
¹ Department of Food Technology / Technology and Regional Development Center / Federal University of Paraíba
² Department of Food Technology /Technology and Regional Development Center / Federal University of Paraíba
vol. 4, 2019 -
116164

3. Formulação e processamento de alimentos (FP)

Pôster

Coautores(as) (1)

Isabella Soraya da Costa CORDEIRO
1 publicação