Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025517Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | FROES, L. de O. | pt_BR |
| dc.contributor.author | OLIVEIRA, I. G. de | pt_BR |
| dc.contributor.author | KOAKUZU, S. N. | pt_BR |
| dc.contributor.author | CARVALHO, R. N. | pt_BR |
| dc.contributor.author | CARVALHO, A. V. | pt_BR |
| dc.contributor.author | SANTIAGO, R. de A. C. | pt_BR |
| dc.contributor.author | BASSINELLO, P. Z. | pt_BR |
| dc.date.accessioned | 2017-02-02T23:02:18Z | - |
| dc.date.available | 2017-02-02T23:02:18Z | - |
| dc.date.created | 2015-09-30 | pt_BR |
| dc.date.issued | 2012 | pt_BR |
| dc.identifier.citation | 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. | pt_BR |
| dc.identifier.uri | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025517 | pt_BR |
| dc.language | en | pt_BR |
| dc.language.iso | eng | eng |
| dc.rights | openAccess | eng |
| dc.title | Application of raw broken rice and extruded broken bean flours for formulation of gluten-free cake mixtures. | pt_BR |
| dc.type | Anais e Proceedings de eventos | pt_BR |
| dc.date.updated | 2017-02-02T23:02:18Z | pt_BR |
| dc.subject.thesagro | Farinha | pt_BR |
| dc.subject.thesagro | Feijão | pt_BR |
| dc.subject.thesagro | Glúten | pt_BR |
| riaa.ainfo.id | 1025517 | pt_BR |
| riaa.ainfo.lastupdate | 2017-02-02 | pt_BR |
| dc.contributor.institution | Luciana 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 |
| Appears in Collections: | Resumo em anais de congresso (CPATU)  | |
