Now showing items 1-10 of 15
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 ...
Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones
(Elsevier Sci LtdOxfordInglaterra, 2011)
Tempeh flour as a substitute for soybean flour in coconut cookies.
(Food Science and Technology, Campinas, v. 33, n. 4, p. 796-800, Oct./Dec. 2013., 2013)
Caracterização de extratos de soja obtidos de grãos, farinha integral e isolado proteico visando a formulação e avaliação biologica (em coelhos) de bebida funcional a base de extrato de soja e polpa de pessegosCharacterization of soymilk obtained from soybean, whole soy flour and isolated soy protein, for the formulation and biological evaluation (in rabbits) of a functiolÍal beverage composed of soymilk and peaches pulp
Effect Of Baru (dipteryx Alata Vog.) Addition On The Composition And Nutritional Quality Of Cookies
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)