Roberto de Miranda Henriques Freire, Quênia Gramile Silva Meira
{"title":"以山药(薯蓣)和米粉(ORYZASATIVA L)为基础的面食类型的制备和特性","authors":"Roberto de Miranda Henriques Freire, Quênia Gramile Silva Meira","doi":"10.29327/2274276.1.1-2","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":30279,"journal":{"name":"Revista da Faculdade de Ciencias Medicas de Sorocaba","volume":"40 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"ELABORAÇÃO E CARACTERIZAÇÃO DE MASSA ALIMENTICIA DO TIPOMACARRÃO A BASE DE INHAME (DIOSCOREA SPP.) E FARINHA DE ARROZ(ORYZASATIVA L)\",\"authors\":\"Roberto de Miranda Henriques Freire, Quênia Gramile Silva Meira\",\"doi\":\"10.29327/2274276.1.1-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":30279,\"journal\":{\"name\":\"Revista da Faculdade de Ciencias Medicas de Sorocaba\",\"volume\":\"40 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Revista da Faculdade de Ciencias Medicas de Sorocaba\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.29327/2274276.1.1-2\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Revista da Faculdade de Ciencias Medicas de Sorocaba","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.29327/2274276.1.1-2","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}