Yamani, Beatriz Valcárcel; Lannes, Suzana Caetano da Silva 
Source: on-line. Conference titles: International Electronic Conference on Foods. Unidade: FCF
Subjects: AMARANTO, QUINOA, FARINHAS, FÍSICO-QUÍMICA, REOLOGIA
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ABNT
YAMANI, Beatriz Valcárcel e LANNES, Suzana Caetano da Silva. Effect of addition of amaranth (Amaranthus cruentus l.), quinoa (Chenopodium quinoa w.) and maca (Lepidium meyenii w.) flour on physicochemical and rheological properties of dough. 2025, Anais.. Basel: MDPI, 2025. Disponível em: https://sciforum.net/event/foods2025?section=#best_awards. Acesso em: 16 fev. 2026.APA
Yamani, B. V., & Lannes, S. C. da S. (2025). Effect of addition of amaranth (Amaranthus cruentus l.), quinoa (Chenopodium quinoa w.) and maca (Lepidium meyenii w.) flour on physicochemical and rheological properties of dough. In on-line. Basel: MDPI. Recuperado de https://sciforum.net/event/foods2025?section=#best_awardsNLM
Yamani BV, Lannes SC da S. Effect of addition of amaranth (Amaranthus cruentus l.), quinoa (Chenopodium quinoa w.) and maca (Lepidium meyenii w.) flour on physicochemical and rheological properties of dough [Internet]. on-line. 2025 ;[citado 2026 fev. 16 ] Available from: https://sciforum.net/event/foods2025?section=#best_awardsVancouver
Yamani BV, Lannes SC da S. Effect of addition of amaranth (Amaranthus cruentus l.), quinoa (Chenopodium quinoa w.) and maca (Lepidium meyenii w.) flour on physicochemical and rheological properties of dough [Internet]. on-line. 2025 ;[citado 2026 fev. 16 ] Available from: https://sciforum.net/event/foods2025?section=#best_awards
