Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

Autor:	Ramos, Ana Flávia, Mendes, Gabriela da Rocha Lemos, Cruz, Renato Souza, Silva, Fabiane Neves, Camilloto, Geany Peruch, de Souza, Handray Fernandes, Lima, Juliana Pinto de, Paiva, Caroline Liboreiro, Brandi, Igor VIana
Zdroj:	British Food Journal, 2022, Vol. 125, Issue 4, pp. 1206-1216.
Databáze:	Emerald Insight
Externí odkaz:	http://www.emeraldinsight.com/doi/10.1108/BFJ-08-2021-0866 Zobrazit plný text záznamu