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Physical-chemical Characterization Of Pre-cooked Mixed Rice Flour And Barley Bagasse
(Universidade Estadual de Londrina, 2016)
Produtos extrusados sem glúten obtidos de misturas de fécula de mandioca e farinha de arroz
(Universidade Estadual Paulista (Unesp), 2016-06-17)
Faced with the growing market for gluten-free products, the possibility of enhancement of cassava starch and rice flour asan ingredient for these products, and the importance of extrusion technology for the development of ...
Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti
(John Wiley & Sons LtdW SussexInglaterra, 2001)
Influence of genotype and environmental adaptation into the maize grain quality traits for nixtamalization
(Taylor & Francishttp://www.tandfonline.com/doi/abs/10.1080/19476337.2013.763862#.Um5etvnmOcs, 2013)
Caracterização nutricional de feijão (Phaseolus Vulgaris L.) após processamento térmico
(Revista Ceres, 2018)
Aproveitamento de frutas nativas para elaboração de farinhas e incorporação em biscoitos tipo cookies
(Universidade Tecnológica Federal do ParanáLondrinaBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2018-08-31)
The cultivation and exploitation of Brazilian native fruits are incipient. The knowledge about the best use of these fruits goes through a work of selection, improvement of plants and studies of conservation, transformation ...
Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
(Elsevier Science, 2016-06)
The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; ...