Fonte: Abstracts. Nome do evento: Simpósio Latino Americano de Ciência de Alimentos (SLACA). Unidade: FCF
Assuntos: AMARANTHUS, MAÇÃ, TECNOLOGIA DE ALIMENTOS
ABNT
VALCARCEL-YAMANI, Beatriz et al. The effect of amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa) and maca (Lepidium meyenii) flours on the phisicochemical and farinographic properties of the dough. 2013, Anais.. Campinas: UNICAMP, 2013. . Acesso em: 03 ago. 2024.APA
Valcarcel-Yamani, B., Chang, Y. K., Steel, C. J., Coelho, A. S., & Lannes, S. C. da S. (2013). The effect of amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa) and maca (Lepidium meyenii) flours on the phisicochemical and farinographic properties of the dough. In Abstracts. Campinas: UNICAMP.NLM
Valcarcel-Yamani B, Chang YK, Steel CJ, Coelho AS, Lannes SC da S. The effect of amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa) and maca (Lepidium meyenii) flours on the phisicochemical and farinographic properties of the dough. Abstracts. 2013 ;[citado 2024 ago. 03 ]Vancouver
Valcarcel-Yamani B, Chang YK, Steel CJ, Coelho AS, Lannes SC da S. The effect of amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa) and maca (Lepidium meyenii) flours on the phisicochemical and farinographic properties of the dough. Abstracts. 2013 ;[citado 2024 ago. 03 ]