1
Material Type:
Artigo
Biaxial extensional viscosity in wheat flour dough during baking
Fernanda Maria Vanin T Lucas; G Trystram; C Michon
Journal of Food Engineering London v. 236, p. 29-35, 2018
London 2018
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2018 Bia ) (Acessar)
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2
Material Type:
Artigo
Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics
Raíssa Oliveira Luiz Fernanda Maria Vanin
Food Science and Technology Campinas v. 42, art. e64420, p. 1-7, 2022
Campinas 2022
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2022 Eff ) (Acessar)
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3
Material Type:
Artigo
The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads
Priscila Bredariol Rosemary Aparecida de Carvalho; Fernanda Maria Vanin
Food Chemistry Amsterdam v. 332, art. 127399, p. 1-9, Dec. 2020
Amsterdam 2020
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2020 Eff ) (Acessar)
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4
Material Type:
Artigo
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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5
Material Type:
Artigo
Production of cookies enriched with bioactive compounds through the partial replacement of wheat flour by cocoa bean shells
Ingrid Denardi Soares Marcela Eduarda Marchi Cirilo; Isabela Gayola Junqueira; Fernanda Maria Vanin; Christianne Elisabete da Costa Rodrigues
Foods Basel v. 12, n. 3, art. 436, p. 1-15, 2023
Basel 2023
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2023 Pro ) (Acessar)
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6
Material Type:
Artigo
Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking
Fernanda Maria Vanin Camille Michon; Tiphaine Lucas
Journal of Cereal Science London v. 58, n. 2, p. 290-297, 2013
London 2013
Localização:
FZEA - Fac. Zoot. Eng. de Alimentos
(PCD 2013 Eff ) (Acessar)
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7
Material Type:
Artigo
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)
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