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Sensory and physical-chemical analyzes of a gluten-free salt snack: development of a product based on oat flour enriched with chickpeas and carrots

Elke Shigematsu, Ana Karolina Pereira, Eduarda Santos Prates, Claudia Dorta, Juliana Audi Giannoni, Flávia Maria Vasques Farinazzi Machado, Leandro Repetti, Silvana Pedroso de Goes Favoni, Renata Bonini Pardo, Alda Maria Machado Bueno Otoboni

541-552

2024-04-25

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