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Search Results - SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT
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Efeito de diferentes genótipos de sorgo sobre propriedades tecnológicas, sensoriais e texturométricas de pães de forma isentos de glúten
by
Aguiar, Lorena Andrade de
Published 2018
“
... it is important to
develop
new gluten-free
products
with these characteristics. Sorghum is a gluten free cereal...
”
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