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 |
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Zdroj: | British Food Journal, 2022, Vol. 125, Issue 4, pp. 1206-1216. |
Databáze: | Emerald Insight |
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