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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)
Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
(Taylor, 2016-10)
This paper provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy protein in defatted soy flour and their aqueous dispersions. The effect ...
Functional characteristics of texturized defatted soy flour
(Colegio De PostgraduadosTexcooMéxico, 2004)
Mixolab (tm) For Rheological Evaluation Of Wheat Flour Partially Replaced By Soy Protein Hydrolysate And Fructooligosaccharides For Bread Production
(Elsevier Science BVAmsterdam, 2017)
Mixolab (tm) For Rheological Evaluation Of Wheat Flour Partially Replaced By Soy Protein Hydrolysate And Fructooligosaccharides For Bread Production
(Elsevier Science BVAmsterdam, 2017)
Efeito da adição de farinha de soja em massa de pastel
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoCoordenação do Curso de Tecnologia em Alimentos, 2011-12-08)
In recent years a growing trend in which the strong consumer demand and food uses practical, easy preparation and nutritional qualities that benefit the health and well being. In this context, a food beneficial to health, ...