Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1099479
Title: Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes.
Authors: IKEDA, M.
CARVALHO, C. W. P. de
HELM, C. V.
AZEREDO, H. M. C. de
GODOY, R. C. B. de
RIBANI, R. H.
Affiliation: Mônica Ikeda, UFPR - Universidade Federal do Paraná; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTIANE VIEIRA HELM, CNPF; HENRIETTE MONTEIRO C DE AZEREDO, CNPAT; ROSSANA CATIE BUENO DE GODOY, CNPF; Rosemary Hoffmann Ribani, UFPR - Universidade Federal do Paraná.
Date Issued: 2018
Citation: Ciência Rural, Santa Maria, v. 48, n. 6, e20170732, 2018.
Thesagro: Bolo
Araucária Angustifólia
NAL Thesaurus: Cakes
Rheology
Keywords: Sensorial
Celiaco
Fibradietetica
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CNPAT)

Files in This Item:
File Description SizeFormat 
ART18076.pdf2,34 MBAdobe PDFView/Open
Show full item record

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace