Buscar
Mostrando ítems 11-20 de 751
Improving Functional Properties of Rice Flours Through Phosphorylation
(Taylor & Francis IncPhiladelphiaEUA, 2010)
Preparation of Extruded Snacks with Flavored Flour Obtained from the Carcasses of Nile Tilapia: Physicochemical, Sensory, and Microbiological Analysis
(2017-03-16)
This study aimed to develop extruded snacks including flour obtained from Nile tilápia carcasses, and then evaluate the chemical composition, colorimetry, thiobarbituric acid reactive substances, and microbiology. There ...
Influence of enzyme active and inactive soy flours on cassava and corn starch properties
(Wiley VCH Verlag, 2012)
Elaboração de biscoito sem glúten com farinha do albedo e casca de maracujá
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2019-11-26)
As Brazil is the largest producer of passion fruit and its destination is focused on the manufacture of juices, the industry ends up retaining a large amount of byproducts, such as the skin. Aiming to use the passion fruit ...
Maize variety options for Africa: Malawi
(CIMMYTDTMAIITA, 2016)
Quality of raw materials from different regions of Minas Gerais State utilized in ration industry
(Revista Brasileira de Engenharia Agrícola e Ambiental, 2017)
Development of extruded snacks using jatoba (Hymenaea stigonocarpa Mart) flour and cassava starch blends
(John Wiley & Sons LtdW SussexInglaterra, 1998)
Fumonisins B-1 and B-2 in Brazilian corn-based food products
(Taylor & Francis LtdLondonInglaterra, 2000)
Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches
(Wiley-v C H Verlag GmbhWeinheimAlemanha, 2009)