Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies

✍ Scribed by Karina N. De Simas; Leila do N. Vieira; Rossana Podestá; Carmen M. O. Müller; Manoela A. Vieira; Rosane C. Beber; Maurício S. Reis; Pedro L. M. Barreto; Edna R. Amante; Renata D. M. C. Amboni

• Book ID: 108826966
• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 118 KB
• Volume: 44
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2008.01840.x