Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1099479
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dc.contributor.authorIKEDA, M.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorHELM, C. V.
dc.contributor.authorAZEREDO, H. M. C. de
dc.contributor.authorGODOY, R. C. B. de
dc.contributor.authorRIBANI, R. H.
dc.date.accessioned2018-12-03T23:33:47Z-
dc.date.available2018-12-03T23:33:47Z-
dc.date.created2018-11-16
dc.date.issued2018
dc.identifier.citationCiência Rural, Santa Maria, v. 48, n. 6, e20170732, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1099479-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSensorial
dc.subjectCeliaco
dc.subjectFibradietetica
dc.titleInfluence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes.
dc.typeArtigo de periódico
dc.date.updated2019-01-29T11:11:11Zpt_BR
dc.subject.thesagroBolo
dc.subject.thesagroAraucária Angustifólia
dc.subject.nalthesaurusCakes
dc.subject.nalthesaurusRheology
riaa.ainfo.id1099479
riaa.ainfo.lastupdate2019-01-29 -02:00:00
dc.contributor.institutionMônica 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.
Appears in Collections:Artigo em periódico indexado (CNPAT)

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