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Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids.
de Oliveira, Lívia de Lacerda; de Orlandin, Lícia Camargo; de Aguiar, Lorena Andrade; Queiroz, Valeria Aparecida Vieira; Zandonadi, Renata Puppin; Botelho, Raquel Braz Assunção; de Alencar Figueiredo, Lúcio Flávio.
Afiliación
  • de Oliveira LL; Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil.
  • de Orlandin LC; Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil.
  • de Aguiar LA; Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil.
  • Queiroz VAV; Embrapa Maize and Sorghum, Rodovia MG 424, km 65, Caixa Postal 151, Sete Lagoas 35701-970, MG, Brazil.
  • Zandonadi RP; Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil.
  • Botelho RBA; Department of Nutrition, Faculty of Health, University of Brasília (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil.
  • de Alencar Figueiredo LF; Department of Botany, Institute of Biology, UnB, Campus Darcy Ribeiro, Asa Norte, Brasília 70910-900, DF, Brazil.
Foods ; 11(19)2022 Oct 08.
Article en En | MEDLINE | ID: mdl-36230200
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza