Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences. Unidade: FCF
Subjects: AMARANTHUS, MAÇÃ, REOLOGIA
ABNT
YAMANI, Beatriz Valcárcel et al. The effect of addition of amaranth (amaranthus cruentus), quinoa (chenopodium quinoa) and maca (lepidium meyenii) flour on the rheological properties of the dough: extensograph analysis. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 17 out. 2024. , 2013APA
Yamani, B. V., Chang, Y. K., Steel, C. J., Coelho, A. S., & Lannes, S. C. da S. (2013). The effect of addition of amaranth (amaranthus cruentus), quinoa (chenopodium quinoa) and maca (lepidium meyenii) flour on the rheological properties of the dough: extensograph analysis. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.NLM
Yamani BV, Chang YK, Steel CJ, Coelho AS, Lannes SC da S. The effect of addition of amaranth (amaranthus cruentus), quinoa (chenopodium quinoa) and maca (lepidium meyenii) flour on the rheological properties of the dough: extensograph analysis. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 41 res. 078.[citado 2024 out. 17 ]Vancouver
Yamani BV, Chang YK, Steel CJ, Coelho AS, Lannes SC da S. The effect of addition of amaranth (amaranthus cruentus), quinoa (chenopodium quinoa) and maca (lepidium meyenii) flour on the rheological properties of the dough: extensograph analysis. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 41 res. 078.[citado 2024 out. 17 ]