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

Lignende værker

• Processamento e caracterização de snack extrudado a partir de farinhas de quirera de arroz e de bandinha de feijão Processing and characterization of an extruded snack made from broken rice flour and broken common bean flour
  af: Ana Vânia Carvalho, et al.
  Udgivet: (2012-03-01)
• Application of extruded broken bean flour for formulation of gluten-free cake blends
  af: Luciana de Oliveira Froes GOMES, et al.
  Udgivet: (2015)
• Characterization of pre-gelatinized rice and bean flour
  af: Ana Vânia CARVALHO, et al.
  Udgivet: (2013)
• Development and chemical characterization of flour obtained from the external mesocarp of “pequizeiro” fruit
  af: Manoel Soares SOARES JÚNIOR, et al.
  Udgivet: (2010)
• Estabilidade microbiológica e físico-química de misturas para bolo sem glúten e qualidade dos bolos prontos para consumo
  af: Luciana De Oliveira Froes Gomes, et al.
  Udgivet: (2014-12-01)