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Effect of Corn Bran Addition on Technological Properties of Tagliarini Pasta
by Gislane Oliveira Ribeiro, Emília Carolina da Cruz Lisboa Brito, Geany Peruch Camilloto and Renato Souza Cruz
Journal of Food and Nutrition Research. 2018, 6(2), 130-136. DOI: 10.12691/jfnr-6-2-10
Pub. Date: March 07, 2018Views: 15418Downloads: 15333
corn bran shelf-life rheological analysis tagliarini pasta dough quality
Abstract Full Text PDF (388 KB) Full Text HTML Full Text ePUB (107 KB)
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