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Uso de diferentes formas físicas e quantidades de ração pré-inicial para frangos de corte
(2009-06-01)
The objective of this work was to evaluate the effect of the physical form and quantity of pre-starter diet on the broiler chicks performance. In the first trial, 684 day old males were distributed in a randomized design ...
Uso de diferentes formas físicas e quantidades de ração pré-inicial para frangos de corte
(Univ Federal Ceara, 2009-04-01)
The objective of this work was to evaluate the effect of the physical form and quantity of pre-starter diet on the broiler chicks performance. In the first trial, 684 day old males were distributed in a randomized design ...
Uso de diferentes formas físicas e quantidades de ração pré-inicial para frangos de corte
(Univ Federal Ceara, 2009-04-01)
The objective of this work was to evaluate the effect of the physical form and quantity of pre-starter diet on the broiler chicks performance. In the first trial, 684 day old males were distributed in a randomized design ...
Uso de diferentes formas físicas e quantidades de ração pré-inicial para frangos de corte
(Univ Federal Ceara, 2014)
Gluten-free baked muffins developed with Prosopis alba flour
(Elsevier Science, 2018-12)
Baked flour products are basic in people´s diet; the problem arises when celiac people tend to follow this kind of diet. In this work we exploit the benefit of American carob, Prosopis alba flour (PAF) in developing ...
Utilização de farinha de grão de bico (Cicer arietinum) para a formulação de pão sem glúten
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2017-11-24)
The chickpea has low calorie content, good carbohydrates and proteins. Its consumption in Brazil is still reduced compared to other legumes. People with gluten intolerance need a restricted diet of gluten sources, which ...
Introducción de la harina a base de zanahoria blanca (Arracacia Xanthorrhiza), a la panificación Riobamba 2013
(Escuela Superior Politécnica de Chimborazo, 2014-06-24)
This research objetive was to introduce flour made from White carrot (Arracacia xanthorrhiza), to breadmaking in Riobamba, in order to facilitate the digestive system functioning and reduce the level of illnes in customers, ...
Melhoria nas características sensoriais de pão isento de glúten a partir da fermentação natural
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2018-03-28)
Due to the increase in the diagnosis of celiac disease and other disorders caused by gluten, as well as people who follow an alternative diet, consumption and the search for gluten-free bread products have increased, ...
Descrição sensorial de pães isentos de glúten
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de Alimentos e Engenharia QuímicaEngenharia de AlimentosUTFPR, 2021-12-01)
Gluten is a protein present in cereals like wheat, rye, barley, triticale, and oats, which forms a viscoelastic mass capable of trapping the gas formed during the fermentation and cooking of products. Due to these properties, ...