Consulta: (autoria:"OLIVEIRA, G. T. de")
Registros recuperados: 3
Data/hora: 06/06/2024 01:19:02

OLIVEIRA, L. de L. de; OLIVEIRA, G. T. de; ALENCAR, E. R. de; QUEIROZ, V. A. V.; FIGUEIREDO, L. F. de A. Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads. LWT. Food Science and Technology, 153, 112407, 2022.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/226747/1/Physical-chemical.pdf
Biblioteca(s): Embrapa Milho e Sorgo.

PINELI, L. de L. de O.; CARVALHO, M. V. de; AGUIAR, L. A. de; OLIVEIRA, G. T. de; CELESTINO, S. M. C.; BOTELHO, R. B. A.; CHIARELLO, M. D. Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. LWT - Food Science and Technology, v. 60, p. 50-55, 2015.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/126418/1/Artigo-Use-of-Baru-Sonia.pdf
Biblioteca(s): Embrapa Cerrados.

PINELI, L. de L. de O.; AGUIAR, L. A. de; OLIVEIRA, G. T. de; BOLTELHO, R. B. A.; IBIAPINA, M. do D. F. P.; LIMA, H. C. de; COSTA, A. M. Use of baru (Brazilian Almond) waste from physical extraction of oil to produce gluten free cakes. Plant Foods for Human Nutrition, v. 70, n. 1, p. 50-55, Mar. 2015.
URL: https://ainfo.cnptia.embrapa.br/digital/bitstream/item/138524/1/Herbert-Use-of-baru.pdf
Biblioteca(s): Embrapa Cerrados.