Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Dissertação de Mestrado
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Estudo da interação entre lipoxigenase da soja e ácido ascórbico nas propriedades reológicas e sensoriais de pãesJunqueira Junior, Roberto De MoraesBiblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Faculdade de Ciências Farmacêuticas 2007-05-15Acesso online |
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2 |
Material Type: Artigo
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Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical ReviewMelini, Francesca ; Melini, Valentina ; Luziatelli, Francesca ; Ruzzi, MaurizioComprehensive reviews in food science and food safety, 2017-09, Vol.16 (5), p.1101-1122 [Periódico revisado por pares]United States: Wiley Subscription Services, IncTexto completo disponível |
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3 |
Material Type: Artigo
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Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and bakingAlvarez-Jubete, L. ; Wijngaard, H. ; Arendt, E.K. ; Gallagher, E.Food chemistry, 2010-03, Vol.119 (2), p.770-778 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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4 |
Material Type: Artigo
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High-Molecular-Weight Xylanase from B. pumilus US570 Strain: Purification, Characterization and Application in Banana and Orange Peels Hydrolysis and BreadmakingElgharbi, Fatma ; Salem, Karima ; Elbedoui, Maissa ; Hmida-Sayari, AïdaApplied biochemistry and biotechnology, 2024-02 [Periódico revisado por pares]United StatesTexto completo disponível |
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5 |
Material Type: Artigo
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Exopolysaccharide-Forming Weissella Strains as Starter Cultures for Sorghum and Wheat SourdoughsGalle, Sandra ; Schwab, Clarissa ; Arendt, Elke ; Gänzle, MichaelJournal of agricultural and food chemistry, 2010-05, Vol.58 (9), p.5834-5841 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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6 |
Material Type: Artigo
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How yield, milling and baking quality are affected by the presence of Puccinia graminis and Zymoseptoria tritici in bread wheat grown under different environmental conditions?Rozo-Ortega, Ginna P. ; Miralles, Daniel J.Journal of cereal science, 2023-03, Vol.110, p.103642, Article 103642 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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7 |
Material Type: Artigo
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Bread baking – A reviewMondal, Arpita ; Datta, A.K.Journal of food engineering, 2008-06, Vol.86 (4), p.465-474 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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8 |
Material Type: Artigo
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Utilization of chestnut flour in gluten-free bread formulationsDemirkesen, Ilkem ; Mert, Behic ; Sumnu, Gulum ; Sahin, SerpilJournal of food engineering, 2010-12, Vol.101 (3), p.329-336 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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9 |
Material Type: Artigo
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Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A reviewSun, Xinyang ; Wu, Simiao ; Koksel, Filiz ; Xie, Minhao ; Fang, YongFood hydrocolloids, 2023-02, Vol.135, p.108123, Article 108123 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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10 |
Material Type: Artigo
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Effect of whole amaranth flour on bread properties and nutritive valueSanz-Penella, J.M. ; Wronkowska, M. ; Soral-Smietana, M. ; Haros, M.Food science & technology, 2013-03, Vol.50 (2), p.679-685 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |