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Refinado por: Nome da Publicação: International Journal of Food Science & Technology remover nível superior: Recursos Online remover
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1
Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
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Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch

Luis Fernando Polesi Silene Bruder Silveira Sarmento; Célia Maria Landi Franco

International Journal of Food Science & Technology Oxford v. 46, p. 2257-2264, 2011

Oxford 2011

Acesso online

2
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
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Artigo 		Adicionar ao Meu Espaço

The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates

Ana Carolina Conti-Silva Deborah Helena Markowicz Bastos; Jose Alfredo Gomes Arêas

International Journal of Food Science & Technology London v. 47, p. 1896-1902, 2012

London 2012

Acesso online. A biblioteca também possui exemplares impressos.

3
Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch

Luis Fernando Polesi Silene Bruder Silveira Sarmento; Célia Maria Landi Franco

International Journal of Food Science & Technology Oxford v. 46, p. 2257-2264, 2011

Oxford 2011

Acesso online

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Deste Autor:

  1. Sarmento, S
  2. Polesi, L
  3. Franco, C
  4. Arêas, J
  5. Bastos, D

Neste Assunto:

  1. Enzimas Hidrolíticas
  2. Ervilha
  3. Amido
  4. Textura
  5. Compostos Voláteis

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

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