Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
Wheat flour is widely used in human feeding. However, the production to supply internal demand is not sufficient in Brazil. In this context, this work aims the production and evaluation of lasagna pasta with partial replacement of wheat flour (FT) by cassava flour (FM). This way, Brazil's depen...
| Principais autores: | DIVENKA, VALERIA, Quast, Ernesto |
|---|---|
| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2016
|
| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3507 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
Seja o primeiro a deixar um comentário!