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Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour

Rosa, C S ; Prestes, R C ; Tessele, K ; Crauss, M

International food research journal, 2015-01, Vol.22 (2), p.691 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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  • Título:
    Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour
  • Autor: Rosa, C S ; Prestes, R C ; Tessele, K ; Crauss, M
  • É parte de: International food research journal, 2015-01, Vol.22 (2), p.691
  • Editor: Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology
  • Idioma: Inglês

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