Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.)-Reference-Cited by-同舟云学术

Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.)

Published:2021-09 Issue: Volume: Page:100431
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

de Santana Silva Cíntia,Greiner Ralf,Magalhães Marinho Larissa Queiroz,Braga Alves Agnes Sophia,Cardoso Lafaiete Almeida^ORCID,Maciel Leonardo Fônseca^ORCID,Teixeira de Almeida Deusdélia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference46 articles.

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4. Official Methods and Recommended Practices of the American Oil Chemists' Society,2003

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