Elaboración de pan bisnaguinha sin gluten y sin huevo, elaborado con ñame y una mezcla de harinas: una propuesta para la alimentación escolar de niños con alergias alimentarias

Autor: Souza, Marcelle Ramos de, Martins, Adriana Lau da Silva, Souza, Hosana Lima Siqueira de, Oliveira, Cyntia Ferreira de, Mallet, Aline Cristina Teixeira, Nascimento , Kamila de Oliveira do

Publikováno v: Research, Society and Development; Vol. 10 No. 13; e440101321364
Research, Society and Development; Vol. 10 Núm. 13; e440101321364
Research, Society and Development; v. 10 n. 13; e440101321364
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

It is estimated that food allergies affect a portion of the population and have shown an increasing prevalence in recent years. Thus, the work aimed to develop a gluten-free and egg-free bisnaguinha-type bread, made with yams and a mix of flours, as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::fa2e989711d3cb04952adca48c5391af
https://rsdjournal.org/index.php/rsd/article/view/21364