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1
Application of response surface methodology for the optimization of oxidants in wheat flour
Application of response surface methodology for the optimization of oxidants in wheat flour
Material Type:
Artículo 		Añadir a Mi Portal

Application of response surface methodology for the optimization of oxidants in wheat flour

Roberto de Moraes Junqueira Inar Alves de Castro; José Alfredo Gomes Areas; Ana Carolina Conti e Silva; Maria Brígida dos Santos Scholz; S Mendes; K. C Oliveira

Food Chemistry London v. 101, n. 1, p. 131-139, 2006

London 2006

Comprobar fondos(Obténgalo)

2
Application of response surface methodology for the optimization of oxidants in wheat flour
Application of response surface methodology for the optimization of oxidants in wheat flour
Material Type:
Artículo 		Añadir a Mi Portal

Application of response surface methodology for the optimization of oxidants in wheat flour

Roberto de Moraes Junqueira Inar Alves de Castro; José Alfredo Gomes Areas; Ana Carolina Conti e Silva; Maria Brígida dos Santos Scholz; S Mendes; K. C Oliveira

Food Chemistry London v. 101, n. 1, p. 131-139, 2006

London 2006

Comprobar fondos(Obténgalo)

3
Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil
Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil
Material Type:
Artículo 		Añadir a Mi Portal

Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil

Sabina Moser Tralamazza Renata Heidtmann Bemvenuti; Patrícia Zorzete; Fábio de Souza Garcia; Benedito Corrêa

Food Chemistry Barking v. 196, p. 445-450, 2016

Barking 2016

Disponible en ICB - Inst. Ciências Biomédicas    (PC ICB BMM SEP 2016 )(Obténgalo)

4
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
Material Type:
Artículo 		Añadir a Mi Portal

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

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Eva )(Obténgalo)

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por este autor/creador:

  1. Mendes, S
  2. Junqueira, R
  3. Areas, J
  4. Silva, A
  5. Castro, I

con este tema:

  1. Ácidos Ascórbicos
  2. Lipoxigenase
  3. Fusarium (Microbiologia)
  4. Farinha De Trigo
  5. Cozimento

  • Realización: ABCD-USP USP   Logos de Redes Sociales: Freepik

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