Artículos de revistas
Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads.
Fecha
2022Registro en:
LWT. Food Science and Technology, 153, 112407, 2022.
Autor
OLIVEIRA, L. de L. de
OLIVEIRA, G. T. de
ALENCAR, E. R. de
QUEIROZ, V. A. V.
FIGUEIREDO, L. F. de A.