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Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
(Universidade Tecnológica Federal do Paraná (UTFPR), 2016)
Refined cassava flour in bread making: a review
(Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ingeniería, 2017-01-01)
Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a ...
Cassava Flour and Starch As Differentiated Ingredients for Gluten Free Products
(Nova Science Publishers, 2014)
Food industry is interested in the study of sub-utilized plant species as a contribution to consumers´ diet diversification and the incorporation of ingredients with specific technological properties.In Argentina, more ...
Variation of color with baking time in snacks made with pregelatinized cassava
(Wiley Blackwell Publishing, Inc, 2021-08)
Color is an importantaspect when formulating products, as the consumer will evaluate this aspect in the first instance. There is a growing interest in non-wheat producing regions to replace it with local sources of starches. ...
Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
(Elsevier Science, 2021-01)
A growing interest in promoting the use of local sources of flour for the partial replacement of wheat flour is observed. Dehydrated cassava puree (DCP) is obtained by cooking, mashing, and drying the cassava roots. The ...
Mandioca e Resíduos das Farinheiras na Alimentação de Ruminantes: pH, Concentração de N-NH3 e Eficiência Microbiana
(Sociedade Brasileira de Zootecnia, 2002-06-01)
O objetivo do presente trabalho foi avaliar a concentração de N-NH3, o pH do líquido ruminal e a eficiência de síntese microbiana de rações que continham diferentes fontes energéticas: milho (MI), milho + casca de mandioca ...
Mandioca e Resíduos das Farinheiras na Alimentação de Ruminantes: pH, Concentração de N-NH3 e Eficiência Microbiana
(Sociedade Brasileira de Zootecnia, 2002-06-01)
O objetivo do presente trabalho foi avaliar a concentração de N-NH3, o pH do líquido ruminal e a eficiência de síntese microbiana de rações que continham diferentes fontes energéticas: milho (MI), milho + casca de mandioca ...