Consulta: (autoria:"CONTI-SILVA, A.")
Registros recuperados: 2
Data/hora: 08/06/2024 19:10:18

CENTENO, A. C. L.; AGUIAR, E.; SANTOS, F.; QUEIROZ, V. A. V.; CONTI-SILVA, A.; KRUPA-KOZAK, U.; CAPRILES, V. Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. Applied Sciences, v. 11, 8186, 2021.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/225712/1/Defining-whole.pdf
Biblioteca(s): Embrapa Milho e Sorgo.

CENTENO, A. C. L. S.; AGUIAR, E. V.; SANTOS, F. G.; QUEIROZ, V. A. V.; CONTI-SILVA, A. C.; CAPRILES, V. D. Potential of red and white whole grain sorghum flour in gluten-free breadmaking: a study on consumer acceptability. In: INTERNATIONAL CONFERENCE FOOD SCIENCE AND TECHNOLOGY CHALLENGES FOR THE 21ST CENTURY - RESEARCH TO PROGRESS SOCIETY, 31., 2017. Sitges. [Abstracts]. [S. l.]: Elsevier, 2017. 31st EFFoST.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/168426/1/Potential-red.pdf
Biblioteca(s): Embrapa Milho e Sorgo.