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1.
Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology.
J Food Sci Technol
; 56(11): 4855-4866, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-31741510
2.
Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes.
J Food Sci Technol
; 55(1): 164-172, 2018 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-29358807
3.
Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.
Crit Rev Food Sci Nutr
; 56(1): 70-81, 2016.
Artículo
en Inglés
| MEDLINE | ID: mdl-25000472
4.
Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour.
J Food Sci Technol
; 52(7): 4475-82, 2015 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-26139914
5.
Effect of proving time on the quality of frozen pre-baked French style rolls elaborated with the addition of wholegrain flour and enzymes.
J Food Sci Technol
; 51(11): 3390-6, 2014 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-26396336
6.
Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas.
J Sci Food Agric
; 80(6): 657-664, 2000 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29345796
7.
Impact of germination and enzymatic hydrolysis of cowpea bean (Vigna unguiculata) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV.
Food Res Int
; 64: 799-809, 2014 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-30011718
8.
Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours.
Food Chem
; 134(4): 2217-25, 2012 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23442677
9.
Bowman-Birk and Kunitz protease inhibitors among antinutrients and bioactives modified by germination and hydrolysis in Brazilian soybean cultivar BRS 133.
J Agric Food Chem
; 60(32): 7886-94, 2012 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-22800092
10.
Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread / Interação entre xilanase, glicose oxidase e ácido ascórbico na qualidade tecnológica de pão elaborado com farinha do trigo integral
Ciênc. rural
; 46(12): 2249-2256, Dec. 2016. tab, graf
Artículo
en Inglés
| LILACS | ID: lil-797910
11.
Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread / Interação entre xilanase, glicose oxidase e ácido ascórbico na qualidade tecnológica de pão elaborado com farinha do trigo integral
Ci. Rural
; 46(12): 2249-2256, 2016. tab, graf
Artículo
en Inglés
| VETINDEX | ID: vti-22825
12.
Determinação da concentração de diferentes sistemas de solventes na solubilização de proteínas de análogo de carne / Determination of the concentration of different solvents systems in the protein solubilization of meat analogue
Ciênc. rural
; 45(6): 1120-1125, 06/2015. tab, graf
Artículo
en Portugués
| LILACS | ID: lil-747093
13.
Determinação da concentração de diferentes sistemas de solventes na solubilização de proteínas de análogo de carne / Determination of the concentration of different solvents systems in the protein solubilization of meat analogue
Ci. Rural
; 45(6): 1120-1125, June 2015. graf, tab
Artículo
en Portugués
| VETINDEX | ID: vti-76330
14.
Massa alimentícia sem glúten com elevado teor proteico obtida por processo convencional / Gluten-free pasta with high protein content obtained by conventional processing
Ciênc. rural
; 43(5): 908-914, maio 2013. ilus, tab
Artículo
en Portugués
| LILACS | ID: lil-673279
15.
Addition of green banana flour to instant noodles: rheological and technological properties / Adição de farinha de banana verde em macarrão instantâneo: propriedades reológicas e tecnológicas
Ciênc. agrotec., (Impr.)
; 35(6): 1157-1165, Nov.-Dec. 2011. ilus, tab
Artículo
en Inglés
| LILACS | ID: lil-610607
16.
Influência da adição de farinha integral de aveia, flocos de aveia e isolado protéico de soja na qualidade tecnológica de bolo inglês / Influence of the addition of oat flour, oat bran and soy protein isolate on the technological quality of English cake
Bol. Centro Pesqui. Process. Aliment
; 29(1): 71-82, jan.-jun. 2011. tab
Artículo
en Portugués
| LILACS | ID: lil-605703
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