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Journal: ProcessesVolume: 14Number: 713
Article: Chemical Profile of Gluten-Free Cookies Enriched with Cracked Brazil Nut (Bertholletia excelsa HBK) as a Source of Functional Compounds
  • Authors:
  • Elison de Souza Sevalho 1,
  • Caroline Dutra Lacerda 1 and
  • Patrícia Melchionna Albuquerque 1,5,*
  • et al.
Link: https://www.mdpi.com/2227-9717/14/4/713

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