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Application of extruded broken bean flour for formulation of gluten-free cake blends

The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60%...

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Dettagli Bibliografici
Pubblicato in:Ciência e Tecnologia de Alimentos
Autori principali: Luciana de Oliveira Froes GOMES, Raquel de Andrade Cardoso SANTIAGO, Ana Vania CARVALHO, Rosangela Nunes CARVALHO, Iana Gabriela de OLIVEIRA, Priscila Zaczuk BASSINELLO
Natura: Artigo
Lingua:Inglês
Pubblicazione: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
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Accesso online:https://www.redalyc.org/articulo.oa?id=395941535012
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