Development, characterization and chemometric analysis of gluten-free granolas containing whole flour of pseudo-cereals new cultivars - doi: 10.4025/actascitechnol.v36i1.19195
The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the granola formulations prepared. The crude protein and t...
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | por eng |
| Publicado em: |
2014
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| Assuntos: | |
| Texto completo: | https://doi.org/10.4025/actascitechnol.v36i1.19195 |
| País: | Brasil |
| Oai: | oai:periodicos.uem.br/ojs:article/19195 |