Silva, F. N. d., Oliveira, T. O. d., & Assumpção, G. M. P. (2022). Sensory and instrumental texture profile of gluten-free biscuit with different concentrations of carrot co-product flour.
Citación estilo ChicagoSilva, Fernanda Nascimento da, Thais Odete de Oliveira, y Giovana Maria Pereira Assumpção. Sensory and Instrumental Texture Profile of Gluten-free Biscuit With Different Concentrations of Carrot Co-product Flour. 2022.
Cita MLASilva, Fernanda Nascimento da, Thais Odete de Oliveira, y Giovana Maria Pereira Assumpção. Sensory and Instrumental Texture Profile of Gluten-free Biscuit With Different Concentrations of Carrot Co-product Flour. 2022.
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