Keyword Connections

bakery products

Journals

1

1 Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Research Groups

0

No Research Group Connected

Bibliographies

3

1 Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.

2 ÇeŞİtlİ firincilik ÜrÜnlerİnİn hİdroksİmetİlfurfural İÇerİĞİ, antİoksİdan aktİvİtesİ ve kolorİmetrİk Özellİklerİ arasindakİ İlİŞkİler

3 pão de forma contendo brassica oleraceae var. acephala como fonte de cobre e manganês