AGRIS - International System for Agricultural Science and Technology

Cooking and texture properties of glutenfree fettuccine processed from defatted flaxseed flour and rice flour

2015

de Moura, Camila M. A. | Manoel S. Soares JniorauthorEscola de Agronomia, Universidade Federal de Gois, Campus Samambaia, Rod. Goinia/Nova Veneza, km 0, 74690900, Goinia, GO, Brazil | Fernanda A. FiordaauthorEscola de Agronomia, Universidade Federal de Gois, Campus Samambaia, Rod. Goinia/Nova Veneza, km 0, 74690900, Goinia, GO, Brazil | Mrcio CaliariauthorEscola de Agronomia, Universidade Federal de Gois, Campus Samambaia, Rod. Goinia/Nova Veneza, km 0, 74690900, Goinia, GO, Brazil | Rosngela VeraauthorEscola de Agronomia, Universidade Federal de Gois, Campus Samambaia, Rod. Goinia/Nova Veneza, km 0, 74690900, Goinia, GO, Brazil | Maria V. E. GrossmannauthorCentro de Cincias Agrrias, Universidade Estadual de Londrina, Rod. Celso Garcia, km 380, 85051900, Londrina, PR, Brazil


Bibliographic information
Other Subjects
People; Celiac disease; Dietary fiber
Language
English
Type
Text; Journal Article

2016-11-15
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