Published in
Elsevier, International Journal of Gastronomy and Food Science, (27), p. 100427, 2022
DOI: 10.1016/j.ijgfs.2021.100427
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Preparation and characterization of churro dough with malt bagasse flour
Journal article published in 2022 by
Mariana de Oliveira Silva 
,
Francisco Lucas Chaves Almeida,
Roberta Neves da Paixão,
Weysser Felipe Cândido de Souza ,
Kristerson Reinaldo de Luna Freire,
Cybelle Pereira de Oliveira
,
Francisco Lucas Chaves Almeida,
Roberta Neves da Paixão,
Weysser Felipe Cândido de Souza ,
Kristerson Reinaldo de Luna Freire,
Cybelle Pereira de Oliveira
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