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Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal.
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 6, p. 1127, doi. 10.1080/15428052.2022.2112351
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FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF RAW AND POPPED AMARANTH (Amaranthus cruentus) SEEDS FLOUR.
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- Annals: Food Science & Technology, 2018, v. 19, n. 2, p. 399
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- Article