Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins
Author:
Affiliation:
1. Institute of Food Science and Technology, Federal University of Rio Grande Do Sul (Icta-ufrgs), Porto Alegre, Brazil
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.1971132
Reference60 articles.
1. Effect of Transglutaminase on Some Properties of Cake Enriched with Various Protein Sources
2. Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes
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