Open Access<b>Development, characterization and chemometric analysis of gluten-free granolas containing whole flour of pseudo-cereals new cultivars</b> - doi: 10.4025/actascitechnol.v36i1.19195
Author(s) -
Aloísio Henrique Pereira de Souza,
Aline Kirie Gohara,
Lilian Maria Pagamunici,
Jesuí Vergílio Visentainer,
Nilson Evelázio de Souza,
Makoto Matsushita
Publication year - 2013
Publication title -
acta scientiarum. technology/acta scientiarum. technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.183
H-Index - 17
eISSN - 1807-8664
pISSN - 1806-2563
DOI - 10.4025/19195
Subject(s) - food science , amaranth , chemistry , polyunsaturated fatty acid , gluten free , gluten , sensory analysis , bacillus cereus , fatty acid , biology , biochemistry , bacteria , genetics
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