Now showing items 1-10 of 1981
Assaying Total Carotenoids in Flours of Corn and Sweetpotato by Laser Photoacoustic Spectroscopy
(Food Biophysics (2011) 6:12–19, 2013-01-16)
fect of calcium content in the corn flour on RVA profiles
(J.L. Fernández-Muñoz, 2013-01-16)
Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour
(International Journal of Biological Macromolecules, 2017)
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 ...
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
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 ...
Technological quality of dough and breads from commercial algarroba–wheat flour blends
Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and ...
Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flour
(Hindawi Publishing Corporation, 2014-11)
Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low ...
Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping Time
(J. L. Fernández-Muñoz, 2013-01-16)