Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth
Pagamunici, Lilian Maria, Souza, Aloisio Henrique Pereira, Gohara, Aline Kirie, Souza, Nilson Evelázio, Gomes, Sandra Terezinha Marques, Matsushita, MakotoVolume:
38
Journal:
Ciência e Agrotecnologia
DOI:
10.1590/s1413-70542014000300007
Date:
June, 2014
File:
PDF, 304 KB
2014