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Physico-chemical and sensory characteristics of gluten-free breads made with pine nuts ( Araucaria angustifolia ) associated to other flours
Pinto Polet, Jéssica, de Oliveira, Viviani Ruffo, Rios, Alessandro de Oliveira, Souza, Carolina Guerini deLanguage:
english
Journal:
Journal of Culinary Science & Technology
DOI:
10.1080/15428052.2017.1405861
Date:
December, 2017
File:
PDF, 1.31 MB
english, 2017