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Dry heating treatment A potential tool to improve the wheat starch properties for 3D food printing application
Dry heating treatment A potential tool to improve the wheat starch properties for 3D food printing application
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Artigo 		Adicionar ao Meu Espaço

Dry heating treatment A potential tool to improve the wheat starch properties for 3D food printing application

Bianca Chieregato Maniglia Dâmaris Carvalho Lima; Manoel Divino Matta Júnior; A Oge; P Le-Bail; Pedro Esteves Duarte Augusto; A Le-Bail

Food Research International Amsterdam v. 137, art. 109731, p. 1-11, September 2020

Amsterdam 2020

Item não circula. Consulte sua biblioteca.(Acessar)

2
Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells
Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells
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Artigo 		Adicionar ao Meu Espaço

Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells

Candela Paesani Alicia L Degano; Ines Zalosnik; Maria Ines Zalosnik; João Paulo Fabi; Gabriela T Pérez

Food Research International Amsterdam v. 147, p. 1-10 art. 110466, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Maniglia, B
  2. Augusto, P
  3. Zalosnik, M
  4. Oge, A
  5. Le-Bail, A

Neste Assunto:

  1. Processamento De Alimentos
  2. Textura
  3. Aquecimento
  4. Hidrólise
  5. Trigo

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

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