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Brasil
Food Science and Technology (0101-2061)
Composição e propriedades fisiológico - nutritivas de uma farinha rica em fibra insolúvel obtida do resíduo fibroso de fecularia de mandioca

Received Citations (6)

publishing year previous first author document title
2008 Acta Amazonica Souza, Joana Maria Leite de Physicochemical characteristics of flours deriving of cassava varieties used in the Vale do Juruá, Acre
2013 Food Science and Technology (Campinas) Siqueira, Beatriz dos Santos Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour
2008 Food Science and Technology (Campinas) Souza, Joana Maria Leite de Physicochemical variability of cassava flour
2010 Food Science and Technology (Campinas) Guimarães, Renata Rangel Simple cakes elaborated with flour of watermelon inner skin (Citrullus vulgaris, Sobral): chemical, physical, and sensory evaluation
2008 Ciência Rural Londero, Patrícia Medianeira Grigoletto Analysis of dietary fiber fractions in common bean cultivars in different locations
2010 Food Science and Technology (Campinas) Mauro, Ana Karina Phisical, chemical, and sensorial characterization of cookies made with kale stalk flour (KSF) and spinach stalk flour (SSF) rich in nourishing fiber
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