Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1062600
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dc.contributor.authorFROES, L. de O.
dc.contributor.authorOLIVEIRA, I. G. de
dc.contributor.authorKOAKUZU, S. N.
dc.contributor.authorCARVALHO, R. N.
dc.contributor.authorCARVALHO, A. V.
dc.contributor.authorSANTIAGO, R. de A. C.
dc.contributor.authorBASSINELLO, P. Z.
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 CARDDOSO SANTIAGO; PRISCILA ZACZUK BASSINELLO, CNPAF.
dc.date.accessioned2020-11-03T09:21:48Z-
dc.date.available2020-11-03T09:21:48Z-
dc.date.created2017-02-02
dc.date.issued2012
dc.identifier.other34602
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1062600-
dc.description.uribitstream/item/154633/1/12144.pdf
dc.languageIngles
dc.language.isoen
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.
dc.relation.ispartofEmbrapa Arroz e Feijão - Resumo em anais de congresso (ALICE)
dc.titleApplication of raw broken rice and extruded broken bean flours for formulation of gluten-free cake mixtures.
dc.typeResumo em anais de congresso (ALICE)
dc.subject.thesagroFarinha
dc.subject.thesagroFeijão
dc.subject.thesagroGlúten
dc.ainfo.id1062600
dc.ainfo.lastupdate2017-02-21
Appears in Collections:Resumo em anais de congresso (CNPAF)

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