Influence of sorghum variety on the cooking properties of fresh pasta.
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Main Authors: | , , , , |
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Other Authors: | |
Format: | Resumo em anais e proceedings biblioteca |
Language: | Portugues pt_BR |
Published: |
2023-11-30
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Subjects: | Cozimento, Perda de cozimento, Sorgo, Glúten, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1158991 |
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