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FORMULATION, PHYSICOCHEMICAL, NUTRITIONAL AND SENSORIAL EVALUATION OF CORN TORTILLAS SUPPLEMENTED WITH CHÍA SEED (SALVIA HISPANICA L.)
(2013-02-22)
Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial characteristics as well ...
FORMULATION, PHYSICOCHEMICAL, NUTRITIONAL AND SENSORIAL EVALUATION OF CORN TORTILLAS SUPPLEMENTED WITH CHÍA SEED (SALVIA HISPANICA L.)
(2013-02-19)
Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial characteristics as well ...
Re-establishment of direct synaptic connections between sensory axons and motoneurons after lesions of neonatal opossum CNS (Monodelphis domestica) in culture
(1998)
For functional recovery after spinal cord injury, regenerating fibres need to grow and to reform appropriate connections with their targets. The isolated central nervous system of neonatal opossums aged 1-9 days has been ...
Estudio del efecto de la fibra dietética en la longaniza chilena : su incidencia en la calidad sensorial y en el comportamiento en la cocción
(Universidad de Chile, 2008)
El objetivo general de la memoria es la obtención de datos empíricos sobre
el efecto de la fibra dietética en la longaniza y además optimizar las formulaciones
de este producto con su inclusión, para lo cual se utilizaron ...
Sensory features and physicalchemical characterization of brazilian honey bread with passion fruit peel flour
(2015-01-01)
Purpose – The purpose of this paper is to substitute wheat flour by passion fruit peel flour in Brazilian honey bread (pão de mel), with evaluation of the breads’ sensory features, chemical composition and physical properties. ...
Textural characterisation of lasagna made from organic whole wheat
(Wiley Blackwell Publishing, Inc, 2006-12)
In the last years, trade of organic foods has risen significantly. Relevant quality studies for organic foods are generally related to environmental and health attributes/considerations. However, very few studies that ...
Development of extruded snacks using jatoba (Hymenaea stigonocarpa Mart) flour and cassava starch blends
(John Wiley & Sons LtdW SussexInglaterra, 1998)