Physical-chemical characterization, acceptance test, and free-choice profiling of glutenfree bread developed with Brazilian buckwheat starch and flour.
| Autor: | Cordoba, Layse1 laysecordoba@hotmail.com, de Souza Gomes, Daiane1, Waszczynskyj, Nina1 |
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| Zdroj: | Ciência Rural. 2024, Vol. 54 Issue 10, p1-17. 17p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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