PHYSICOCHEMICAL AND SENSORY EVALUATION OF GLUTEN-FREE COOKIES MADE WITH RICE FLOUR, RICE BRAN AND SOY FLOUR

被引：0
|
作者：
Oliveira, V. [1 ]
Mariani, M. [2 ]
Vogt, E. [3 ]
Venzke, J. [2 ]
机构：
[1] Univ Fed Rio Grande do Sul, Dept Internal Med, Nutr Course, Porto Alegre, RS, Brazil
[2] Univ Fed Rio Grande do Sul, Nutr Course, Porto Alegre, RS, Brazil
[3] Univ Fed Rio Grande do Sul, Inst Food Sci & Technol ICTA, Porto Alegre, RS, Brazil
来源：
ANNALS OF NUTRITION AND METABOLISM | 2013年 / 63卷
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D O I：
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中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
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页码：1790 / 1790
页数：1
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