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1
Infrared spectroscopy of cassava starch and wheat gluten blend based edible films
Infrared spectroscopy of cassava starch and wheat gluten blend based edible films
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Infrared spectroscopy of cassava starch and wheat gluten blend based edible films

Nívea Maria Vicentini N Dupuy; Paulo José do Amaral Sobral; M. P Cereda; European Congress on Molecular Spectroscopy (26. 2002 Lille)

Abstracts Lille : Sylvia Turrell and Olivier Poizat, 2002

Lille Sylvia Turrell and Olivier Poizat 2002

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2002 Inf ) e outros locais(Acessar)

2
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd), rice, potato, cassava, wheat and corn starches

P. C. Araújo-Farro Paulo José do Amaral Sobral; F. C Menegalli; Mercosur Congress on Chemical Engineering (2. 2005 Rio de Janeiro, RJ); Mercosur Congress on Process Systems Engineering (4. 2005 Rio de Janeiro, RJ)

ENPROMER 2005 : proceedings Rio de Janeiro : UFRJ, 2005

Rio de Janeiro UFRJ 2005

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2005 Com ) e outros locais(Acessar)

3
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd) starch, rice, potato, cassava, wheat and corn starches
Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd) starch, rice, potato, cassava, wheat and corn starches
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Comparison of starch pasting and retrogradation properties of Quinoa (chenopodium quinoa willd) starch, rice, potato, cassava, wheat and corn starches

P. C. Araújo-Farro Paulo José do Amaral Sobral; F. C Menegalli; Mercosur Congress on Chemical Engineering (2. 2005 Rio de Janeiro, RJ); Mercosur Congress on Process Systems Engineering (4. 2005 Rio de Janeiro, RJ)

ENPROMER 2005 : abstracts Rio de Janeiro : UFRJ, 2005

Rio de Janeiro UFRJ 2005

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2005 Com ) e outros locais(Acessar)

4
Technological studies of wet agglomeration of wheat semolina for the manufacture of couscous
Technological studies of wet agglomeration of wheat semolina for the manufacture of couscous
Material Type:
Monografia 		Adicionar ao Meu Espaço

Technological studies of wet agglomeration of wheat semolina for the manufacture of couscous

Caio César Taliani Paulo José do Amaral Sobral

Pirassununga 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (TG.961 )(Acessar)

5
Technological study of wet agglomeration of wheat semolina for the manufacture of couscous
Technological study of wet agglomeration of wheat semolina for the manufacture of couscous
Material Type:
Monografia 		Adicionar ao Meu Espaço

Technological study of wet agglomeration of wheat semolina for the manufacture of couscous

Caio César Taliani Paulo José do Amaral Sobral

Pirassununga 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (TG.1044 )(Acessar)

6
Biodegradable pressure sensitive adhesives produced from vital wheat gluten effect of glycerol as plasticizer
Biodegradable pressure sensitive adhesives produced from vital wheat gluten effect of glycerol as plasticizer
Material Type:
Artigo 		Adicionar ao Meu Espaço

Biodegradable pressure sensitive adhesives produced from vital wheat gluten effect of glycerol as plasticizer

Tanara Sartori Gabriela Feltre; Paulo José do Amaral Sobral; Rosiane Lopes da Cunha; Florencia Cecilia Menegalli

Colloids and Surfaces A: Physicochemical and Engineering Aspects Amsterdam v. 560, p. 42-49, 2019

Amsterdam 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Bio )(Acessar)

7
Garlic powder and wheat bran as fillers their effect on the physicochemical properties of edible biocomposites
Garlic powder and wheat bran as fillers their effect on the physicochemical properties of edible biocomposites
Material Type:
Artigo 		Adicionar ao Meu Espaço

Garlic powder and wheat bran as fillers their effect on the physicochemical properties of edible biocomposites

Lucia Fama Ana Mônica Quinta Barbosa Bittante; Paulo José do Amaral Sobral; Silvia Goyanes; Lia N Gerschenson

Materials Science and Engineering C Amsterdam v. 30, n. 6, p. 853-859, July 2010

Amsterdam 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Gar )(Acessar)

8
Garlic powder and wheat bran as fillers their effect on the physicochemical properties of edible biocomposites
Garlic powder and wheat bran as fillers their effect on the physicochemical properties of edible biocomposites
Material Type:
Artigo 		Adicionar ao Meu Espaço

Garlic powder and wheat bran as fillers their effect on the physicochemical properties of edible biocomposites

Lucia Fama Ana Mônica Quinta Barbosa Bittante; Paulo José do Amaral Sobral; Silvia Goyanes; Lia N Gerschenson

Materials Science and Engineering C Amsterdam v. 30, n. 6, p. 853-859, July 2010

Amsterdam 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Gar )(Acessar)

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

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