Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1025517
Research center of Embrapa/Collection: Embrapa Amazônia Oriental - Resumo em anais de congresso (ALICE)
Date Issued: 2012
Type of Material: Resumo em anais de congresso (ALICE)
Authors: FROES, L. de O.
OLIVEIRA, I. G. de
KOAKUZU, S. N.
CARVALHO, R. N.
CARVALHO, A. V.
SANTIAGO, R. de A. C.
BASSINELLO, P. Z.
Additional Information: 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.
Title: Application of raw broken rice and extruded broken bean flours for formulation of gluten-free cake mixtures.
Publisher: 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.
Language: en
Thesagro: Feijão
Farinha
Glúten.
Data Created: 2015-09-30
Appears in Collections:Resumo em anais de congresso (CPATU)

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