Ikeda, M. Carvalho, C.W.P. Helm, C.V. Azeredo, H.M.C. de Gogoy, R.C.B. de Ribani, R.H. <br/><br/>
Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes 

<br/><br/><label>Subjects--Topical Terms: </label><br/>ALIMENTO PREPARADO<br/>BOLO<br/>PINHÃO<br/>FARINHA<br/>ANÁLISE ORGANOLÉPTICA<br/>TECNOLOGIA DE ALIMENTO