1
|
Material Type: Artigo
|
|
Heat induced formation of free radicals in wheat flour
Mogens L Andersen Henriette Erichsen; Leif H Skibsted; Heidi B Graversen; Ubirajara Pereira Rodrigues Filho
Journal of Cereal Science London v. 54, n. 3, p.494-498, 2011
London 2011
Localização:
IQSC - Inst. Química de São Carlos
(P13437 )(Acessar)
|
2
|
Material Type: Artigo
|
|
Heat induced formation of free radicals in wheat flour
Mogens L Andersen Henriette Erichsen; Leif H Skibsted; Heidi B Graversen; Ubirajara Pereira Rodrigues Filho
Journal of Cereal Science London v. 54, n. 3, p.494-498, 2011
London 2011
Localização:
IQSC - Inst. Química de São Carlos
(P13437 )(Acessar)
|
3
|
Material Type: Artigo
|
|
Deoxynivalenol in wheat milling fractions a critical evaluation regarding ongoing and new legislation limits
Bruna Belluco Adriano Costa de Camargo; Eduardo Micotti da Gloria; Carlos Tadeu dos Santos Dias; David Chales Button; Maria Antonia Calori-Domingues
Journal of Cereal Science Amsterdam v. 77, p. 284-290, 2017
Amsterdam 2017
Localização:
ESALQ - Biblioteca Central
(PI 2850358 )(Acessar)
|
4
|
Material Type: Artigo
|
|
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo
Candela Paesani Alicia Laura Degano; Emiliano Salvucci; Maria Ines Zalosnik; João Paulo Fabi; Lorena Susana Sciarini; Gabriela Teresa Perez
Journal of Cereal Science London v. 93, p. 1-9 art. 102956, 2020
London 2020
Item não circula. Consulte sua biblioteca.(Acessar)
|
5
|
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)
|