Buscar
Mostrando ítems 11-20 de 313
Gluten-Free Autochthonous Foodstuff (South America and Other Countries)
(OmniaSciencie, 2015)
The conservation and sustainable use of biodiversity for agricultureand nutrition have been extensively pointed out as crucial elements forfood security and nutrition. Likewise, the relevance of learning fromtraditional ...
Evaluación Técnica y Económica de la Elaboración de Pan Leudado de Maíz en Zamorano
(Escuela Agrícola Panamericana, Zamorano, 2014)
Determinación de la energía metabolizable y digestible del gluten de maíz, hominy feed y subproducto de trigo en cuyes (Cavia porcellus)
(Universidad Nacional Agraria La Molina, 2015)
El trabajo de investigación, se realizó en el Bioterio del Departamento Académico de Nutrición Programa de Investigación de la Universidad Nacional Agraria La Molina, entre los meses de febrero y marzo del 2012. El objetivo ...
Digestibility and metabolizable energy of maize gluten feed for dogs as measured by two different techniques
(Elsevier B.V., 2011-10-13)
Maize gluten feed (MGF) is a co-product of wet milling of maize, and is composed of structures that remain after most starch, gluten and germ has been extracted from the grain. Although currently used in dog foods, its ...
Digestibility and metabolizable energy of maize gluten feed for dogs as measured by two different techniques
(Elsevier B.V., 2011-10-13)
Maize gluten feed (MGF) is a co-product of wet milling of maize, and is composed of structures that remain after most starch, gluten and germ has been extracted from the grain. Although currently used in dog foods, its ...
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
(Elsevier Science, 2020-10-25)
A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to ...