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Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects
Fiorda, Fernanda Assumpção, Soares Júnior, Manoel Soares, da Silva, Flávio Alves, Souto, Luciana Reis Fontinelle, Grosmann, Maria Victória EirasVolume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12179
Date:
September, 2013
File:
PDF, 714 KB
english, 2013