Elaboration, physicochemical and sensory analysis of a sweet bread made with buckwheat and fruit flours

dc.contributor.author	Möller, Claudio Schroeder	pt_BR
dc.contributor.author	Oliveira, Viviani Ruffo de	pt_BR
dc.contributor.author	Amorim, Thiago Perito	pt_BR
dc.contributor.author	Thoen, Rutiane Ullmann	pt_BR
dc.contributor.author	Rios, Alessandro de Oliveira	pt_BR
dc.date.accessioned	2024-02-27T04:57:56Z	pt_BR
dc.date.issued	2013	pt_BR
dc.identifier.issn	2042-4868	pt_BR
dc.identifier.uri	http://hdl.handle.net/10183/272201	pt_BR
dc.format.mimetype	application/pdf	pt_BR
dc.language.iso	eng	pt_BR
dc.relation.ispartof	Advance Journal of Food Science and Technology. Pakistan. Vol. 5, no. 11 (Nov. 2013), p. 1450-1455	pt_BR
dc.rights	Open Access	en
dc.subject	Bakery products	en
dc.subject	Pão doce	pt_BR
dc.subject	Coeliac disease	en
dc.subject	Análise sensorial do alimento	pt_BR
dc.subject	Análise química do alimento	pt_BR
dc.subject	Fagopyrum esculentum moench	en
dc.subject	Doenca celíaca	pt_BR
dc.subject	Gluten-free	en
dc.subject	Alimento sem glúten	pt_BR
dc.title	Elaboration, physicochemical and sensory analysis of a sweet bread made with buckwheat and fruit flours	pt_BR
dc.type	Artigo de periódico	pt_BR
dc.identifier.nrb	000935105	pt_BR
dc.type.origin	Estrangeiro	pt_BR

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