المؤلفون: Oliveira, Lívia de Lacerda de, Orlandin, Lícia Camargo de, Aguiar, Lorena Andrade de, Queiroz, Valeria Aparecida Vieira, Zandonadi, Renata Puppin, Botelho, Raquel Braz Assunção, Figueiredo, Lúcio Flávio de Alencar

المساهمون: University of Brasília, Faculty of Health, Department of Nutrition, Embrapa Maize and Sorghum, University of Brasília, Institute of Biology, Department of Botany

مصطلحات موضوعية: Sorgo, Alimentos sem glúten, Antioxidantes, Amido resistente

وصف الملف: application/pdf

Relation: OLIVEIRA, Lívia de Lacerda de; ORLANDIN, Lícia Camargo de; AGUIAR, Lorena Andrade de; QUEIROZ, Valeria Aparecida Vieira; ZANDONADI, Renata Puppin; BOTELHO, Raquel Braz Assunção; FIGUEIREDO, Lúcio Flávio de Alencar. Gluten-free sorghum pasta: composition and sensory evaluation with different sorghum hybrids. Foods, S.l., v. 11, n. 19, 2022, 3124. DOI: https://doi.org/10.3390/foods11193124. Disponível em: https://www.mdpi.com/2304-8158/11/19/3124. Acesso em: 08 jul. 2023.; http://repositorio2.unb.br/jspui/handle/10482/46037; https://doi.org/10.3390/foods11193124; orcid:0000-0001-5410-8752; orcid:0000-0003-0370-3089; orcid:0000-0002-0369-287X

الاتاحة: http://repositorio2.unb.br/jspui/handle/10482/46037
https://doi.org/10.3390/foods11193124