Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch

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Bibliographic Details
Main Author:	Cristiane Mesquita da Silva GORGÔNIO
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Subjects:	Agrociencias cake fiber gluten dietary Pumpkin seed flour
Online Access:	Acceder al recurso
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