Lívia de Lacerda de Oliveira
University of Brasília
8 papers found
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Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids
Download from doi.orgA Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
Download from doi.orgAcceptability of Reduced-Fat and Fried-Food-Free Menu in Self-Service Restaurant
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