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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
(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 ...
Extruded rice flour as a gluten substitute in the poduction of rice bread.
(Archivos Latinoamericanos NutricionCaracasIrã, 2006)
Modificação da farinha de arroz com ácido lático
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-03-06)
Rice flour is a by-product of rice processed with size under the standard of grain particle size. About 88 % of its composition is starch, which can increase its spectrum of use as modified. Therefore the aim of this study ...
Improving Functional Properties of Rice Flours Through Phosphorylation
(Taylor & Francis IncPhiladelphiaEUA, 2010)
Assessing mineral profiles for rice flour fraud detection by principal component analysis based data fusion
(Elsevier, 2021-03)
The present work proposes to detect adulteration in rice flour using mineral profiles. Eighty-seven flour samples from two rice kinds (Indica and Japonica) plus thirty adulterated flour samples were analyzed by ICP OES. ...
Estudo da adição de vital glúten à farinha de arroz, farinha de aveia e amido de trigo na qualidade de pãesEffects of the addition of vital gluten to rice flour, oat flour and wheat starch on the quality of breads
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2001)