Article Versions Notes

de Oliveira LdL, de Orlandin LC, de Aguiar LA, Queiroz VAV, Zandonadi RP, Botelho RBA, de Alencar Figueiredo LF. Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids. Foods. 2022; 11(19):3124. https://doi.org/10.3390/foods11193124

de Oliveira, Lívia de Lacerda, Lícia Camargo de Orlandin, Lorena Andrade de Aguiar, Valeria Aparecida Vieira Queiroz, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho, and Lúcio Flávio de Alencar Figueiredo. 2022. "Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids" Foods 11, no. 19: 3124. https://doi.org/10.3390/foods11193124

de Oliveira, L. d. L., de Orlandin, L. C., de Aguiar, L. A., Queiroz, V. A. V., Zandonadi, R. P., Botelho, R. B. A., & de Alencar Figueiredo, L. F. (2022). Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids. Foods, 11(19), 3124. https://doi.org/10.3390/foods11193124