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Preparation of Gluten-free Noodles Incorporated of Jabuticaba Peel Flour
by Lismaíra Gonçalves Caixeta Garcia, Anna Hiria Souza e Silva, Paola de Castro Cunha and Clarissa Damiani
Journal of Food and Nutrition Research. 2016, 4(2), 82-87. DOI: 10.12691/jfnr-4-2-3
Pub. Date: February 26, 2016Views: 21463Downloads: 19759
co-products bioactive compound intolerant to gluten Myrciaria jabuticaba (Vell) Berg pasta
Abstract Full Text PDF (124 KB) Full Text HTML Full Text ePUB (115 KB)
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