Actas de congresos
Application of raw broken rice and extruded broken bean flours for formulation of gluten-free cake mixtures.
Fecha
2012Registro en:
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012.
Autor
FROES, L. de O.
OLIVEIRA, I. G. de
KOAKUZU, S. N.
CARVALHO, R. N.
CARVALHO, A. V.
SANTIAGO, R. de A. C.
BASSINELLO, P. Z.