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                                       Details for article 31 of 31 found articles
 
 
  The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties
 
 
Title: The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties
Author: de Magalhães, Camila Soares
de Almeida Marques, Gleicyane
Bazán-Colque, Ronel Joel
Moraes, Erica Aguiar
da Silva, Erika Madeira Moreira
Ascheri, José Luis Ramirez
Appeared in: Plant foods for human nutrition
Paging: Volume 78 () nr. 1 pages 100-108
Year: 2022-11-08
Contents:
Publisher: Springer US, New York
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 31 of 31 found articles
 
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