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Trabalho de evento-resumo periodico
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 (2013)
Yamani, Beatriz Valcárcel; Chang, Yoon Kil; Steel, Caroline Joy; Coelho, Alessandra Silva; Lannes, Suzana Caetano da Silva
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 14 ago. 2024. , 2013
APA
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 ago. 14 ]
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 ago. 14 ]
Trabalho de evento-resumo
The effect of addition of amaranth (Amaranthus cruentus L.) quinoa (Chenopodium quinoa W.) and maçã (Lepidium meyenii W.) flour on the rheological properties of the dough: extensograph analysis (2013)
Yamani, Beatriz Valcárcel; Chang, Yoon Kil; Steel, Caroline Joy; Coelho, Alessandra Silva; Lannes, Suzana Caetano da Silva
Source: Livro de Resumos. Conference titles: Congresso Brasileiro de Reologia. Unidade: FCF
Subjects: AMARANTHUS, MAÇÃ, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
YAMANI, Beatriz Valcárcel et al. The effect of addition of amaranth (Amaranthus cruentus L.) quinoa (Chenopodium quinoa W.) and maçã (Lepidium meyenii W.) flour on the rheological properties of the dough: extensograph analysis. 2013, Anais.. Aracaju: Associação Brasileira de Reologia, 2013. . Acesso em: 14 ago. 2024.
APA
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 L.) quinoa (Chenopodium quinoa W.) and maçã (Lepidium meyenii W.) flour on the rheological properties of the dough: extensograph analysis. In Livro de Resumos. Aracaju: Associação Brasileira de Reologia.
NLM
Yamani BV, Chang YK, Steel CJ, Coelho AS, Lannes SC da S. The effect of addition of amaranth (Amaranthus cruentus L.) quinoa (Chenopodium quinoa W.) and maçã (Lepidium meyenii W.) flour on the rheological properties of the dough: extensograph analysis. Livro de Resumos. 2013 ;[citado 2024 ago. 14 ]
Vancouver
Yamani BV, Chang YK, Steel CJ, Coelho AS, Lannes SC da S. The effect of addition of amaranth (Amaranthus cruentus L.) quinoa (Chenopodium quinoa W.) and maçã (Lepidium meyenii W.) flour on the rheological properties of the dough: extensograph analysis. Livro de Resumos. 2013 ;[citado 2024 ago. 14 ]
Trabalho de evento-resumo periodico
The effect of addition of amaranth (amaranthus cruentus), quinoa (chenopodium quinoa) and maca (lepidium meyenii) flour on the rheological properties of the dough: farinograph analysis (2013)
Yamani, Beatriz Valcárcel; Chang, Yoon Kil; Steel, Caroline Joy; Coelho, Alessandra Silva; Lannes, Suzana Caetano da Silva
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: farinograph analysis. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 14 ago. 2024. , 2013
APA
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: farinograph 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: farinograph analysis. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 41 res. FCF077.[citado 2024 ago. 14 ]
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: farinograph analysis. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 41 res. FCF077.[citado 2024 ago. 14 ]
Trabalho de evento-resumo
The effect of addition of amaranth (Amaranthus cruentus L.) quinoa (Chenopodium quinoa W.) and maçã (Lepidium meyenii W.) flour on the rheological properties of the dough: farinograph analysis (2013)
Yamani, Beatriz Valcárcel; Chang, Yoon Kil; Steel, Caroline Joy; Coelho, Alessandra Silva; Lannes, Suzana Caetano da Silva
Source: Livro de Resumos. Conference titles: Congresso Brasileiro de Reologia. Unidade: FCF
Subjects: AMARANTHUS, MAÇÃ, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
YAMANI, Beatriz Valcárcel et al. The effect of addition of amaranth (Amaranthus cruentus L.) quinoa (Chenopodium quinoa W.) and maçã (Lepidium meyenii W.) flour on the rheological properties of the dough: farinograph analysis. 2013, Anais.. Aracaju: Associação Brasileira de Reologia, 2013. . Acesso em: 14 ago. 2024.
APA
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 L.) quinoa (Chenopodium quinoa W.) and maçã (Lepidium meyenii W.) flour on the rheological properties of the dough: farinograph analysis. In Livro de Resumos. Aracaju: Associação Brasileira de Reologia.
NLM
Yamani BV, Chang YK, Steel CJ, Coelho AS, Lannes SC da S. The effect of addition of amaranth (Amaranthus cruentus L.) quinoa (Chenopodium quinoa W.) and maçã (Lepidium meyenii W.) flour on the rheological properties of the dough: farinograph analysis. Livro de Resumos. 2013 ;[citado 2024 ago. 14 ]
Vancouver
Yamani BV, Chang YK, Steel CJ, Coelho AS, Lannes SC da S. The effect of addition of amaranth (Amaranthus cruentus L.) quinoa (Chenopodium quinoa W.) and maçã (Lepidium meyenii W.) flour on the rheological properties of the dough: farinograph analysis. Livro de Resumos. 2013 ;[citado 2024 ago. 14 ]

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