Características físicas de biscoitos contendo farinha de trigo, de arroz ou integral de feijão azuki.

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Author(s): SILVA, D. J. S.; HASHIMOTO, J. M.; SILVA, K. J. D. e

Summary: Avaliou-se misturas ternárias de farinha de trigo (FT), farinha de arroz (FA) e farinha integral de feijão azuki (FIFA), conforme delineamento simplex-centróide com 3 pontos internos equidistantes adicionais, nas características físicas dos biscoitos.

Publication year: 2019

Types of publication: Paper in annals and proceedings

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