1
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Material Type: Artigo
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Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Roberto Moraes Junqueira Fabrício Rocha; Maurílio Alves Moreira; Inar Alves de Castro
Cereal Chemistry St. Paul v. 84, n. 5, p. 443-449, 2007
St. Paul 2007
Item não circula. Consulte sua biblioteca.(Acessar)
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2
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Material Type: Artigo
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Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Roberto Moraes Junqueira Fabrício Rocha; Maurílio Alves Moreira; Inar Alves de Castro
Cereal Chemistry St. Paul v. 84, n. 5, p. 443-449, 2007
St. Paul 2007
Item não circula. Consulte sua biblioteca.(Acessar)
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3
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Material Type: Artigo
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Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour
Vanessa Dias Capriles Eveline Lopes Almeida; Reinaldo Eduardo Ferreira; José Alfredo Gomes Areas; Caroline Joy Steel; Yoon Kil Chang
Cereal Chemistry Saint Paul, Minnesota v. 85, n. 5, p. 614-618, 2008
Saint Paul, Minnesota 2008
Localização:
FSP - Faculdade de Saúde Pública
(HNT-10/2008 )(Acessar)
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4
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Material Type: Artigo
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Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour
Vanessa Dias Capriles Eveline Lopes Almeida; Reinaldo Eduardo Ferreira; José Alfredo Gomes Areas; Caroline Joy Steel; Yoon Kil Chang
Cereal Chemistry Saint Paul, Minnesota v. 85, n. 5, p. 614-618, 2008
Saint Paul, Minnesota 2008
Localização:
FSP - Faculdade de Saúde Pública
(HNT-10/2008 )(Acessar)
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5
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Material Type: Artigo
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Brewers' spent grain from three styles of craft beer Characterization and their rheological effects on wheat flour dough
Fabio Patrik Pereira de Freitas Caroline Joy Steel; Suzana Caetano da Silva Lannes
Cereal Chemistry Hoboken v. 100, n. 3, p. 752-761, 2023
Hoboken 2023
Item não circula. Consulte sua biblioteca.(Acessar)
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