Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081789
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dc.contributor.authorCENTENO, A. C. L. S.
dc.contributor.authorAGUIAR, E. V.
dc.contributor.authorSANTOS, F. G.
dc.contributor.authorQUEIROZ, V. A. V.
dc.contributor.authorCONTI-SILVA, A. C.
dc.contributor.authorCAPRILES, V. D.
dc.date.accessioned2017-12-07T23:22:16Z-
dc.date.available2017-12-07T23:22:16Z-
dc.date.created2017-12-07
dc.date.issued2017
dc.identifier.citationIn: INTERNATIONAL CONFERENCE FOOD SCIENCE AND TECHNOLOGY CHALLENGES FOR THE 21ST CENTURY - RESEARCH TO PROGRESS SOCIETY, 31., 2017. Sitges. [Abstracts]. [S. l.]: Elsevier, 2017.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1081789-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAlimento sem glúten
dc.titlePotential of red and white whole grain sorghum flour in gluten-free breadmaking: a study on consumer acceptability.
dc.typeResumo em anais e proceedings
dc.date.updated2017-12-08T11:11:11Zpt_BR
dc.subject.thesagroSorghum bicolor
dc.subject.thesagroPanificacão
dc.description.notes31st EFFoST.
riaa.ainfo.id1081789
riaa.ainfo.lastupdate2017-12-08 -02:00:00
dc.contributor.institutionUniversidade Federal de São Paulo; Universidade Federal de São Paulo; Universidade Federal de São Paulo; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Universidade Estadual Paulista; Universidade Federal de São Paulo.
Appears in Collections:Resumo em anais de congresso (CNPMS)

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