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Obtaining and characterizing silage acid flour from corvine (micropogonias furniere) residues with and without of rice bran
(Univ Federal Ceara, Centro Ciencias Agrarias, 2016-01-01)
The objective of this work was to obtain chemical silage for bird feeding, from residues of Corvine (Micropogonias furniere), accompanying hydrolysis degree and characterizing the different obtained fractions. For the ...
Propriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizeninaViscoelastic properties of dough rice protein and oryzenin concentrate
(Universidade Federal de ViçosaBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosMestrado em Ciência e Tecnologia de AlimentosUFV, 2015)
Effect of adding unconventional raw materials on the technological properties of rice fresh pasta
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2013)
Effects of whole and malted quinoa flour addition on gluten-free muffins quality
(Wiley Blackwell Publishing, Inc, 2019-01)
Gluten-free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due ...
Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour
(Aacc InternationalSt PaulEUA, 2010)
Produtos extrusados sem glúten obtidos de misturas de fécula de mandioca e farinha de arrozExtruded mixtures of cassava starch and rice flour
(Universidade Estadual Paulista (Unesp), 2016)
Desarrollo de productos de baja humedad (galletitas tipo crackers) para consumidores celíacos
(2019-04-25)
El objetivo del presente trabajo fue desarrollar una premezcla para la elaboración de galletitas tipo crackers sin TACC para consumidores celíacos, enriquecidas mediante la adición de harina de soja y concentrado proteico ...