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Variation of pentosans and solvent retention capacities in wheat genotypes and their relationship with processing quality
(Institute of Crop Scienceshttp://zwxb.chinacrops.org/EN/Y2005/V31/I07/902, 2021)
Effect of wheat flour characteristics on sponge cake quality
(Wiley, 2012-08)
BACKGROUND: To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical ...
Relationship between soft wheat quality traits and cookie quality parameters
(Institute of Crop Sciences, 2013)
Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties
(Association of Food Scientists and Technologists of India, 2020-05)
Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium ...
Mucílago de Opuntia ficus indica como potencial excipiente natural de productos cosméticosMucilage of Opuntia ficus indica as natural excipient potential of cosmetic products
(Universidad Nacional de la Patagonia San Juan Bosco, 2021-03)
El mucílago de Opuntia es un fitoingrediente atractivo por su habilidad para retener agua ymodificar propiedades como viscosidad, elasticidad y textura. Los objetivos del trabajofueron evaluar las características fisicoquímicas, ...