skip to main content
Idioma:
Refinado por: autor: Junqueira, R remover idioma: Inglês remover assunto: Ácidos Ascórbicos remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

Roberto Moraes Junqueira Maria Lucia Cocato; Célia Colli; Inar Alves de Castro

Journal of the Science of Food and Agriculture London v.88, n.2, p.194-198, 2008

London 2008

Item não circula. Consulte sua biblioteca.(Acessar)

2
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

Roberto Moraes Junqueira Maria Lucia Cocato; Célia Colli; Inar Alves de Castro

Journal of the Science of Food and Agriculture London v.88, n.2, p.194-198, 2008

London 2008

Item não circula. Consulte sua biblioteca.(Acessar)

3
Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread
Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread

Roberto Moraes Junqueira Inar Alves de Castro; Semana Farmacêutica de Ciência e Tecnologia da FCF-USP 11 2006 São Paulo, SP, Brasil

Revista Brasileira de Ciências Farmacêuticas São Paulo v. 42, supl.1, p.24 res.FCF044, 2006

São Paulo 2006

Item não circula. Consulte sua biblioteca.(Acessar)

4
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:
Artigo 		Adicionar ao Meu Espaço

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

Item não circula. Consulte sua biblioteca.(Acessar)

5
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:
Artigo 		Adicionar ao Meu Espaço

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

Item não circula. Consulte sua biblioteca.(Acessar)

Personalize Seus Resultados

  1. Editar

Refine Search Results

Refinar Meus Resultados

Assunto 

  1. Lipoxigenase  (2)
  2. Pão (Análise Sensorial)  (2)
  3. Pão  (1)
  4. Mais opções open sub menu

Data de Publicação 

De até
Refinar

Novas Pesquisas Sugeridas

Ignorar minha busca e procurar por tudo

Deste Autor:

  1. Junqueira, R
  2. Castro, I
  3. Mendes, S
  4. Colli, C
  5. Cocato, M

Neste Assunto:

  1. Lipoxigenase
  2. Pão (Análise Sensorial)
  3. Pão

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

Buscando em bases de dados remotas. Favor aguardar.