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Gluten-free sorghum Pasta: Composition and Sensory Evaluation with Six Different Sorghum Genotypes
Gluten-free sorghum Pasta: Composition and Sensory Evaluation with Six Different Sorghum Genotypes
2019
L. Orlandin
Raquel Braz Assunção Botelho
L. de Lacerda
Renata Puppin Zandonadi
Lucio Flavio De Alencar Figueiredo
V. Queiroz
Keywords:
Sorghum
Food science
Gluten
Physical therapy
Genotype
Sensory system
Medicine
Composition (visual arts)
gluten free
Correction
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