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Utilização de farinha de quinoa no desenvolvimento de pães sem glúten
(Universidade Estadual Paulista (UNESP), 2015)
Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriais
(Universidade Estadual Paulista (UNESP), 2016)
Effect of free-choice feeding on the performance and ileal digestibility of nutrients in broilers
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2013)
Free- and peptide-based dietary arginine supplementation for the South American fish pacu (Piaractus mesopotamicus)
(Blackwell Publishing, 2014)
Evaluación de la harina de chachafruto como ingrediente para la elaboración de un producto de panadería libre de gluten
(Bogotá - Ingeniería - Maestría en Ingeniería - Ingeniería QuímicaUniversidad Nacional de Colombia - Sede Bogotá, 2017-06-23)
Bakery products are a mass consumption food, because a person consumes 90 kilos of bread annually, according to the World Health Organization. Although bakery products use wheat flour which contains gluten, people are ...
Influence of diet on assimilation and turnover of C-13 in the tissues of broiler chickens
(Taylor & Francis Ltd, 2014)
The Influence of Dietary Lysine on Yellow Perch Female Reproductive Performance and the Quality of Eggs
(Taylor & Francis Inc, 2015)