Technological properties of gluten-free biscuits from sorghum flour granifero (Sorghum bicolor (L.) Moench)-Reference-Cited by-同舟云学术

Technological properties of gluten-free biscuits from sorghum flour granifero (Sorghum bicolor (L.) Moench)

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CÉLIA Juliana Aparecida¹^ORCID,RESENDE Osvaldo¹,LIMA Maria Siqueira de¹,CORREIA Josivania Silva¹,OLIVEIRA Kênia Borges de¹,TAKEUCHI Katiuchia Pereira¹

Affiliation:

1. Instituto Federal Goiano, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101258&tlng=en

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5. Official methods of analysis of AOAC International,2005

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