Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

Fuente: Redalyc

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Bibliographic Details
Main Author:	Bruna Oliveira TAVARES
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Subjects:	Agrociencias New food products bioactive compunds utilization of waste food science technology
Online Access:	Acceder al recurso
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