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Brasil
Food Science and Technology (0101-2061)
Farinha integral de trigo germinado: 3. Características nutricionais e estabilidade ao armazenamento

Received Citations (6)

publishing year previous first author document title
2009 Ciência e Agrotecnologia Machado, Andrelisa Lina de Lima Evaluation of chemical compounds in Fabaceae sprouts for the human consumption
2011 Pesquisa Agropecuária Tropical Carreira, Raquel Linhares Peptide profile of protein hydrolysates from wheat flour
2010 Food Science and Technology (Campinas) Ortolan, Fernanda Effect of storage at low temperature (-4 ºC) in the color and acidity content of wheat flour
2014 Brazilian Journal of Food Technology Gomes, Luciana De Oliveira Froes Microbiological and physicochemical stability of gluten-free cake mixtures and quality of ready cakes for consumption
2010 Revista Brasileira de Engenharia Agrícola e Ambiental Belmiro, Tailândia M. C. Chemical and physico chemical changes in pumpkin grains in storage
2013 Bragantia Pinnow, Cilas Baking quality of wheat in response to green manure and nitrogen rates
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