Gorgônio, C.M. da S. Pumar, M. Mothé, C.G. <br/><br/>
Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.)flour and cornstarch 

<br/><br/><label>Subjects--Topical Terms: </label><br/>ABÓBORA<br/>BOLO<br/>AMIDO<br/>VALOR NUTRITIVO