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...
Shranjeno v:
| izdano v: | Ciência e Tecnologia de Alimentos |
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| Principais autores: | , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Teme: | |
| Online dostop: | https://www.redalyc.org/articulo.oa?id=395946786013 |
| Oznake: |
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