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Refinado por: autor: CARVALHO, R remover tipo de recurso: Artigos remover
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1
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking
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Artigo 		Adicionar ao Meu Espaço

Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking

Rafael Grassi de Alcântara Rosemary Aparecida de Carvalho; Fernanda Maria Vanin

Food Chemistry Amsterdam v. 362, art. 126972, p. 1-8, Oct. 2020

Amsterdam 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Eva )(Acessar)

2
From orange juice by-product in the food industry to a functional ingredient application in the circular economy
From orange juice by-product in the food industry to a functional ingredient application in the circular economy
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From orange juice by-product in the food industry to a functional ingredient application in the circular economy

Larissa Alves de Castro Jaqueline Miranda Lizi; Eduardo Galvão Leite das Chagas; Rosemary Aparecida de Carvalho; Fernanda Maria Vanin

Foods Basel v. 9, n. 5, art. 593, p. 1-7, 2020

Basel 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Fro )(Acessar)

3
Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution
Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution
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Artigo 		Adicionar ao Meu Espaço

Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution

Rafael Grassi de Alcântara Heidge Fukumasu; Paulo Cesar Fabricio Raspantini; Leonila Ester Reinert Raspantini; Caroline Joy Steel; Ludmilla de Carvalho Oliveira; Rosemary Aparecida de Carvalho; Fernanda Maria Vanin

Journal of Food Quality London v. 2020, art. 9245035, p. 1-13, 2020

London 2020

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (RAS - 8 ) e outros locais(Acessar)

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Deste Autor:

  1. Vanin, F
  2. Carvalho, R
  3. Alcântara, R
  4. Fukumasu, H
  5. Raspantini, P

Neste Assunto:

  1. Farinha De Trigo
  2. Cozimento
  3. Alimentos Funcionais
  4. Pão
  5. Digestibilidade

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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