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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
Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro
Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro
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Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro

Alan Giovanini de Oliveira Sartori Ana Sofia Martelli Chaib Saliba; Natalia Sêneda Martarello; Josy Goldoni Lazarini; José Eduardo Pedroso Gomes do Amaral; Cynthia Fernandes Pinto da Luz; Severino Matias de Alencar

Food Chemistry Amsterdam v. 432, art. 137234, p. 1-8, 2024

Amsterdam 2024

Localização: IQSC - Inst. Química de São Carlos    (P20703 )(Acessar)

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Deste Autor:

  1. Sartori, A
  2. Lazarini, J
  3. Saliba, A
  4. Amaral, J
  5. Luz, C

Neste Assunto:

  1. Compostos Fenólicos
  2. Anti-Inflamatórios
  3. Abelhas
  4. Farinha De Trigo
  5. Pólen

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

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