Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
Author:
Affiliation:
1. Universidade Federal de Goiás, Brasil
2. Instituto de Tecnologia de Alimentos, Brasil
3. Universidade Estadual de Londrina, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v36n2/0101-2061-cta-1678-457X0083.pdf
Reference37 articles.
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2. Um panorama da tecnologia limpa na industria de alimentos;Amante E. R.;Revista da Sociedade Brasileira de Alimentos,1999
3. Flow characteristics and the water retention properties of wheat bran;Anderson A.;Journal of the Science of Food and Agriculture,1997
4. Associação Nacional das Indústrias de Biscoitos,2013
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