Consulta: (autoria:"TOLEDO, V. C. S.")
Registros recuperados: 1
Data/hora: 13/06/2024 14:00:11

TOLEDO, V. C. S.; CARVALHO, C. W. P. de; VARGAS-SOLÓRZANO, H. W.; ASCHERI, J. L. R.; COMETTANT-RABANAL, R. Extrusion cooking of gluten-free whole grain flour blends. Journal of Food Process Engineering, e13303, 2019. 9 p.
Biblioteca(s): Embrapa Agroindústria de Alimentos.