Consulta: (autoria:"CENTENO, A. C. L. S.")
Registros recuperados: 1
Data/hora: 22/06/2024 04:32:41

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.