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1 Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.) [期刊论文]

来源：Food Science and Technology (Campinas) , 2015

作者:Tcherena Amorim Brasil;Caroline Dário Capitani;Katiuchia Pereira Takeuchi;等

关键词:gluten-free products;alternative cereal;...

使用许可:CC BY

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2 Application of extruded broken bean flour for formulation of gluten-free cake blends [期刊论文]

来源：Food Science and Technology (Campinas) , 2015

作者:Luciana De Oliveira Froes Gomes;Raquel De Andrade Cardoso Santiago;Ana Vania Carvalho;等

关键词:Phaseolus vulgaris;byproducts;...

使用许可:CC BY

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3 Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) [期刊论文]

来源：Food Science and Technology (Campinas) , 2015

作者:Verónica Elizabeth Burgos, Margarita Armada

关键词:kiwicha;precooked products;...

使用许可:CC BY

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4 Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus) [期刊论文]

来源：Food Science and Technology (Campinas) , 2015

作者:Verónica Elizabeth Burgos, Margarita Armada

关键词:kiwicha;precooked products;...

使用许可:CC BY

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5 Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.) [期刊论文]

来源：Food Science and Technology (Campinas) , 2015

作者:Tcherena Amorim Brasil;Caroline Dário Capitani;Katiuchia Pereira Takeuchi;等

关键词:gluten-free products;alternative cereal;...

使用许可:CC BY

预览  |  原文链接  |  全文  [ 浏览：0 下载：0  ]    

6 Application of extruded broken bean flour for formulation of gluten-free cake blends [期刊论文]

来源：Food Science and Technology (Campinas) , 2015

作者:Luciana De Oliveira Froes Gomes;Raquel De Andrade Cardoso Santiago;Ana Vania Carvalho;等

关键词:Phaseolus vulgaris;byproducts;...

使用许可:CC BY

预览  |  原文链接  |  全文  [ 浏览：0 下载：0  ]