Use of Turmeric (Cúrcuma longa) flour as a natural ingredient in fresh pasta of whole grain wheat flour

Autor:	Mária Herminia Ferrari Felisberto, Maria Teresa Pedrosa Silva Clerici, Glaucia Maria Pastore, Adriana Lucia Wahanik, Isabela Vilar, Iramaia Angélica Neri-Numa
Rok vydání:	2015
Předmět:	Horticulture Ingredient Geography biology Wheat flour Food science Curcuma biology.organism_classification Whole grains
Zdroj:	Anais do Congresso de Iniciação Científica da Unicamp.
ISSN:	2447-5114
DOI:	10.19146/pibic-2015-37388
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::db6892019466e43b834537b6323e0616 https://doi.org/10.19146/pibic-2015-37388 Zobrazit plný text záznamu