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fect of calcium content in the corn flour on RVA profiles
(J.L. Fernández-Muñoz, 2013-01-16)
Assaying Total Carotenoids in Flours of Corn and Sweetpotato by Laser Photoacoustic Spectroscopy
(Food Biophysics (2011) 6:12–19, 2013-01-16)
Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
(International Journal of Biological Macromolecules, 2017)
Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
(Association of Food Scientists and Technologists of India, 2021-04)
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to ...
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 ...
Blends of cassava starch with banana flours as raw materials for gluten-free biscuits
(2021-01-01)
The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different ...
SENSORY AND NUTRITIONAL PROPERTIES OF COOKIES BASED ON WHEAT-RICE-SOYBEAN FLOURS BAKED IN A MICROWAVE-OVEN
(Inst Food TechnologistsChicago, 1991)
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
(Wiley-Blackwell, 2018-01-01)
BACKGROUNDA mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified ...
Comportamento reológico da farinha de trigo com substituição parcial de farinha de banana verde
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2017-06-20)
Wheat flour is a raw material for a wide range of food products, and for this reason it is widely used in industries in the bakery, pasta, biscuits and cakes industries. The population is seeking in the current day new ...