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Preference mappings for gluten-free chocolate cookies Sensory and physical characteristics
(Emerald Group Publishing Ltd, 2016-01-01)
Purpose - The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach - Chocolate cookies with ...
From Chaos to Cookie Cutting: An Enhanced Version of Emergence of Value in Resource-Based View-Edición Única
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2015)
Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriaisGluten-free chocolate cookies added of inulin enriched with oligofructose: chemical, physical and sensory characteristics
(Universidade Estadual Paulista (Unesp), 2016)
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
(2018-04-01)
Looking to supply a gluten-free product with improved acceptance, and that promote a possible increase in the absorption of calcium in individuals with celiac disease, gluten-free chocolate cookies with oligofructose-enriched ...
Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriais
(Universidade Estadual Paulista (UNESP), 2016)
Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriais
(Universidade Estadual Paulista (Unesp), 2016-08-12)
A doença celíaca não tem cura e apresenta, como único tratamento, a dieta isenta de glúten. Em celíacos, observa-se a má absorção de cálcio devido à lesão causada pela presença do glúten no intestino delgado e, neste ...
From chaos to cookie cutting: an enhanced version of emergence of value in resource-based view
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2006-01-01)
The field of strategy has been evolving in its quest for better answers about firm performance. One actual and relevant answer relies on the Resource-Based View (RBV). One may agree with the RBV claim that firms differ and ...
Relacion entre la crocancia sensorial y el valor de los picos sonoros de galletas de avena y granola marca quaker evaluadas por pruebas aceleradas
(Universidad Nacional de Trujillo, 2016)
Relacion entre la crocancia sensorial y el valor de los picos sonoros de galletas de avena y granola marca quaker evaluadas por pruebas aceleradas
(Universidad Nacional de TrujilloPE, 2016)