Work

Avocado oil used to modify rice starch and prepare gluten-free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations

Year: 2024

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.17563

Authors: Gabrielle Tomaz Nunes, Sabrina Feksa Frasson, Tailise Beatriz Roll Zimmer, Diego Araujo da Costa, Rosana Colussi, Caroline Dellinghausen Borges, Eliezer Avila Gandra, Carla Rosane Barboza Mendonça

Institution: Universidade Federal de Pelotas

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funder: Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Award: G508425694

OpenAlex ID: W4402379162

FWCI: 0.458

Cites: 32

Cited by: 2

Related to: 10