Navegando por Autor IKEDA, M.
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Ano de publicação | Título | Autor(es) |
2018 | Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes. | IKEDA, M.; CARVALHO, C. W. P. de; HELM, C. V.; AZEREDO, H. M. C. de; GODOY, R. C. B. de; RIBANI, R. H. |
2018 | Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes. | IKEDA, M.; CARVALHO, C. W. P. de; HELM, C. V.; AZEREDO, H. M. C. de; GODOY, R. C. B. de; RIBANI, R. H. |
2018 | Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes. | IKEDA, M.; CARVALHO, C. W. P. de; HELM, C. V.; AZEREDO, H. M. C. de; GODOY, R. C. B. de; RIBANI, R. H. |
2021 | Valor nutricional e processamento do pinhão. | GODOY, R. C. B. de; CARVALHO, C. W. P. de; GUIDOLIN, M. E. B. Z.; IKEDA, M.; NOGUEIRA, R. I.; HELM, C. V.; CORNEJO, F. E. P.; COSTA, F. J. O. G. da; BARRETO, A. G. |