Title:	Application of raw broken rice and extruded broken bean flours for formulation of gluten-free cake mixtures.
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.
Affiliation:	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.
Date Issued:	2012
Citation:	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.
Thesagro:	Farinha Feijão Glúten
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPATU)