@article{=PEDROZO20144, title = "VIABILIDADE DA UTILIZAÇÃO DA FARINHA DO ARROZ PRETO NA PRODUÇÃO DE COOKIES SEM GLÚTEN", journal = "Blucher Chemical Engineering Proceedings", volume = "1", number = "5", pages = "2757-2760", year = "2018", note = issn = "2359-1757" doi ="http://dx.doi.org/10.5151/cobeq2018-PT.0729", url ="https://www.proceedings.blucher.com.br/", author = "PEDROZO,E. C.", author = "PELEGRINE ,D. H. G.", author = "CARVALHO,L. C.", author = "FIGUEIRA,A. R.", keywords = "", }