Also published on: SLACAN 2025
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SLACAN 2025
PROPRIEDADES FUNCIONAIS E NUTRICIONAIS DE BLENDS DE FARINHA DE PROTEÍNA DE FEIJÃO CARIOCA (Phaseolus vulgaris) E FARINHA DE ARROZ PARA APLICAÇÃO EM PRODUTOS EXTRUSADOS
SLACAN 2025
AVALIAÇÃO COMPARATIVA DAS PROPRIEDADES TECNO FUNCIONAIS DE FARINHAS INTEGRAIS DE FEIJÃO CARIOCA, LENTILHA CANADENSE, LENTILHA VERMELHA E GRÃO-DE-BICO
SLACAN 2025
Effect of milling variables on pasting properties and texture of chickpea flour gels
ICBC 2022
EFFECT OF ROASTING ON THE PASTING PROPERTIES AND GEL STABILITY OF THE CHICKPEA FLOUR
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