The effect of addition of amaranth (amaranthus cruentus), quinoa (chenopodium quinoa) and maca (lepidium meyenii) flour on the rheological properties of the dough extensograph analysis
Beatriz Valcárcel Yamani Yoon Kil Chang; Caroline Joy Steel; Alessandra Silva Coelho; Suzana Caetano da Silva Lannes; Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences (18. 2013 São Paulo); Symposium on Drug Design and Development for Neglected Diseases (3. 2013 São Paulo); Workshop on Melanoma, Skin and Photoprotection (5. 2013 São Paulo)
Brazilian Journal of Pharmaceutical Sciences São Paulo v. 49, suppl. 3, p. 41 res. 078, 2013
São Paulo 2013
Item não circula. Consulte sua biblioteca.(Acessar)
The effect of addition of amaranth (amaranthus cruentus), quinoa (chenopodium quinoa) and maca (lepidium meyenii) flour on the rheological properties of the dough farinograph analysis
Beatriz Valcárcel Yamani Yoon Kil Chang; Caroline Joy Steel; Alessandra Silva Coelho; Suzana Caetano da Silva Lannes; Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences (18. 2013 São Paulo); Symposium on Drug Design and Development for Neglected Diseases (3. 2013 São Paulo); Workshop on Melanoma, Skin and Photoprotection (5. 2013 São Paulo)
Brazilian Journal of Pharmaceutical Sciences São Paulo v. 49, suppl. 3, p. 41 res. FCF077, 2013
São Paulo 2013
Item não circula. Consulte sua biblioteca.(Acessar)