Media Coverage of this Article

Found additional news media or blog coverage for the article? Please contact us at submission@sciepub.com.

More by these Authors

Quinoa and Rice Co-products Gluten Free-cereals: Physical, Chemical, Microbiological and Sensory Qualities
Roberta Godoy, Márcio Caliari, Manoel Soares Soares Júnior, Vera Sônia Nunes da Silva, Marta de Toledo Benassi, Marina Costa Garcia
Journal of Food and Nutrition Research, Vol. 3, No. 9, 2015, pp 599-606 | Research Article
doi:10.12691/jfnr-3-9-7.
Full-Text (PDF)    Full-Text (Epub)    Full-Text (HTML)
Quinoa and Rice Co-products Gluten Free-cereals: Physical, Chemical, Microbiological and Sensory Qualities
Roberta Godoy, Márcio Caliari, Manoel Soares Soares Júnior, Vera Sônia Nunes da Silva, Marta de Toledo Benassi, Marina Costa Garcia
Journal of Food and Nutrition Research, Vol. 3, No. 9, 2015, pp 599-606 | Research Article
doi:10.12691/jfnr-3-9-7.
Full-Text (PDF)    Full-Text (Epub)    Full-Text (HTML)
Pre-treatment of Soy Slurry with Viscozyme L and the Concentration of Sugars and Isoflavones and the Microstructure of Silken Tofu
Michele Rosset, Adelaide Del Pino Beléia
Journal of Food and Nutrition Research, Vol. 2, No. 3, 2014, pp 130-135 | Research Article
doi:10.12691/jfnr-2-3-7.
Full-Text (PDF)    Full-Text (Epub)    Full-Text (HTML)
Quinoa and Rice Co-products Gluten Free-cereals: Physical, Chemical, Microbiological and Sensory Qualities
Roberta Godoy, Márcio Caliari, Manoel Soares Soares Júnior, Vera Sônia Nunes da Silva, Marta de Toledo Benassi, Marina Costa Garcia
Journal of Food and Nutrition Research, Vol. 3, No. 9, 2015, pp 599-606 | Research Article
doi:10.12691/jfnr-3-9-7.
Full-Text (PDF)    Full-Text (Epub)    Full-Text (HTML)