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SLACA 2021
INFLUENCE OF SORGHUM FLOUR PARTICLE SIZE ON THE DOUGH THERMOMECHANICAL PROPERTIES
SLACA 2021
PINE NUT FLOUR AS A FOOD INGREDIENT: INNOVATION IN THE DEVELOPMENT OF GLUTEN-FREE BREAD
SENSELATAM 2020
DESENVOLVIMENTO E ACEITABILIDADE DE PÃES À BASE DE TRIGO SARRACENO
SENSELATAM 2020
GRÃOS DE PSEUDOCEREAIS COMO MELHORADORES DAS PROPRIEDADES FÍSICAS E ACEITABILIDADE DE PÃES SEM GLÚTEN
SENSELATAM 2020
RELAÇÃO ENTRE OS PARAMETROS INSTRUMENTAIS E SENSORIAIS DE PÃES SEM GLÚTEN DURANTE O ARMAZENAMENTO: UM ESTUDO DE CASO COM GRÃO-DE-BICO E PSYLLIUM
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