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المؤلفون: Lilian Maria Pagamunici, Aloisio Henrique Pereira de Souza, Nilson Evelázio de Souza, Aline Kirie Gohara, Makoto Matsushita, Jesuí Vergílio Visentainer
المصدر: Acta Scientiarum. Technology; Vol 36 No 1 (2014); 157-163
Acta Scientiarum. Technology; v. 36 n. 1 (2014); 157-163
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum: Technology, Vol 36, Iss 1, Pp 157-163 (2014)مصطلحات موضوعية: amaranth, General Computer Science, General Mathematics, Bacillus cereus, chemistry.chemical_element, General Physics and Astronomy, Amaranth, Zinc, Principal components analysis, chemistry.chemical_compound, Cultivar, Food science, lcsh:Science (General), chemistry.chemical_classification, biology, General Engineering, Fatty acid, quinoa, General Chemistry, biology.organism_classification, Gluten, chemistry, lcsh:TA1-2040, Dietary Reference Intake, General Earth and Planetary Sciences, Gluten free, linseed, lcsh:Engineering (General). Civil engineering (General), lcsh:Q1-390, gluten-free foods
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9f71032e5fab78718aba6a459c60925
https://doi.org/10.4025/19195