Výsledky vyhledávání - "Helena de O. Schmidt"

Antioxidant capacity, phenolic compounds, carotenoids, and vitamins in gluten‐free breads made with teff ( Eragrostis tef ) and associated flours

Autor: Raísa V. Homem, Helena de O. Schmidt, Fernanda C. Rockett, Alessandro de O. Rios, Tarso B. L. Kist, Marcelle Paula Konzen, Juliana Castilhos, Rochele C. Rossi, Viviani Ruffo Oliveira

Publikováno v: Journal of Food Processing and Preservation. 46

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::81fb0d9450f554c1d90b5c7c66a4f6c8
https://doi.org/10.1111/jfpp.16425

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