Consulta: 1132925
Registros recuperados: 1
Data/hora: 01/06/2024 15:22:17

BRESSIANI, J.; SANTETTI, G. S.; ORO, T.; ESTERES, V.; BIDUSKI, B.; MIRANDA, M. Z. de; GUTKOSKI, L. C.; ALMEIDA, J. L. de; GULARTE, M. A. Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. LWT - Food Science and Technology, v. 150, 111918, 2021.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/224432/1/1-s2.0-S0023643821010719-main.pdf
Biblioteca(s): Embrapa Trigo.