Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generat...
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| 發表在: | Ciência e Tecnologia de Alimentos |
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| Principais autores: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| 主題: | |
| 在線閱讀: | https://www.redalyc.org/articulo.oa?id=395946786013 |
| 標簽: |
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