Application of extruded broken bean flour for formulation of gluten-free cake blends

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Bibliographic Details
Main Author:	Luciana de Oliveira Froes GOMES
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Subjects:	Agrociencias byproducts acceptability Phaseolus vulgaris technological characteristics
Online Access:	Acceder al recurso
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