TY  - SER
AU  - Ikeda,M.
AU  - Carvalho,C.W.P.
AU  - Helm,C.V.
AU  - Azeredo,H.M.C.de
AU  - Gogoy,R.C.B.de
AU  - Ribani,R.H.
TI  - Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
KW  - ALIMENTO PREPARADO
KW  - BOLO
KW  - PINHÃO
KW  - FARINHA
KW  - ANÁLISE ORGANOLÉPTICA
KW  - TECNOLOGIA DE ALIMENTO
UR  - http://www.scielo.br/pdf/cr/v48n6/1678-4596-cr-48-06-e20170732.pdf
ER  -