Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour
| Autor: | J. M. Hashimoto, Elizabeth Harumi Nabeshima, Daisy Jacqueline Sousa Silva, Thaise Kessiane Teixeira Freitas, Rafaela Teixeira Salgado, Kaesel Jackson Damasceno e Silva |
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| Rok vydání: | 2021 |
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| Zdroj: | International Journal of Food Science & Technology. 56:5190-5200 |
| ISSN: | 1365-2621 0950-5423 |
| Databáze: | OpenAIRE |
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