Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten‐free cookies

Karina N. De Simas; Leila do Nascimento Vieira; Rossana Podestá; Carmen Maria Olivera Müller; Manoela Alano Vieira; Rosane Costa Beber; Maurício Sedrez dos Reis; Pedro Luiz Manique Barreto; Edna Regina Amante; Renata Dias de Mello Castanho Amboni

doi:10.1111/j.1365-2621.2008.01840.x

Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten‐free cookies

Identifier:nobleid.org/w1/20260515/F9DA92EA

Type:Journal Article

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Karina N. De Simas

Leila do Nascimento Vieira

Rossana Podestá

Carmen Maria Olivera Müller

Manoela Alano Vieira

Rosane Costa Beber

Maurício Sedrez dos Reis

Pedro Luiz Manique Barreto

Edna Regina Amante

Renata Dias de Mello Castanho Amboni

Claim authorship of this work

Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten‐free cookies

Identifier:nobleid.org/w1/20260515/F9DA92EA

Type:Journal Article

0 views

Support unavailableClaim Your Authorship

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Metadata Policy

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Bibliometric Analysis

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Authors & Claims

Paper Authors

Karina N. De Simas

Leila do Nascimento Vieira

Rossana Podestá

Carmen Maria Olivera Müller

Manoela Alano Vieira

Rosane Costa Beber

Maurício Sedrez dos Reis

Pedro Luiz Manique Barreto

Edna Regina Amante

Renata Dias de Mello Castanho Amboni

Claim authorship of this work