Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025517
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dc.contributor.authorFROES, L. de O.pt_BR
dc.contributor.authorOLIVEIRA, I. G. dept_BR
dc.contributor.authorKOAKUZU, S. N.pt_BR
dc.contributor.authorCARVALHO, R. N.pt_BR
dc.contributor.authorCARVALHO, A. V.pt_BR
dc.contributor.authorSANTIAGO, R. de A. C.pt_BR
dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.contributor.otherLuciana de Oliveira Froes; Iana Gabriela de Oliveira; SELMA NAKAMOTO KOAKUZU, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; ANA VANIA CARVALHO, CPATU; Raquel de Andrade Cardoso Santiago; PRISCILA ZACZUK BASSINELLO, CNPAF.pt_BR
dc.date.accessioned2017-02-02T23:02:18Z-
dc.date.available2017-02-02T23:02:18Z-
dc.date.created2015-09-30pt_BR
dc.date.issued2012pt_BR
dc.identifier.other51655pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1025517pt_BR
dc.description.uribitstream/item/154618/1/12144.pdfpt_BR
dc.languageenpt_BR
dc.language.isoengeng
dc.publisherIn: 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.pt_BR
dc.relation.ispartofEmbrapa Amazônia Oriental - Resumo em anais de congresso (ALICE)pt_BR
dc.titleApplication of raw broken rice and extruded broken bean flours for formulation of gluten-free cake mixtures.pt_BR
dc.typeResumo em anais de congresso (ALICE)pt_BR
dc.date.updated2017-02-02T23:02:18Zpt_BR
dc.subject.thesagroFeijãopt_BR
dc.subject.thesagroFarinhapt_BR
dc.subject.thesagroGlúten.pt_BR
dc.ainfo.id1025517pt_BR
dc.ainfo.lastupdate2017-02-02pt_BR
Appears in Collections:Resumo em anais de congresso (CPATU)

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