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Development of extruded snacks using jatoba (Hymenaea stigonocarpa Mart) flour and cassava starch blends
(John Wiley & Sons LtdW SussexInglaterra, 1998)
Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation
(2019)
The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this ...
Cassava derivatives in the preparation of unconventional gluten-free snacks
(2019-01-01)
Products derived from cassava are not being sufficiently utilised by the food industry, despite their great potential in the preparation of gluten-free products. In the present work, mixtures of sour starch and leaf flour ...
Extruded rice flour as a gluten substitute in the poduction of rice bread.
(Archivos Latinoamericanos NutricionCaracasIrã, 2006)
Caracterização físico-química de farinhas de mandioca de diferentes localidades do Brasil
(Editora da Universidade Federal de Lavras (UFLA), 2014)
Fermentative production of L-lactic acid from cassava flour wastewater by Lactobacillus rhamnosus RL-1
(Elsevier B.V., 2010-11-01)
Fermentative production of L-lactic acid from cassava flour wastewater by Lactobacillus rhamnosus RL-1
(Elsevier B.V., 2010-11-01)