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1
Breadmaking properties of flour produced from irradiated wheat
Breadmaking properties of flour produced from irradiated wheat
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Breadmaking properties of flour produced from irradiated wheat

Carolina Sobral Singer Susy Frey Sabato; Carmen Cecília Tadini 1954-; International Symposium on Future of Food Engineering (6. 2006 Varsóvia)

proceedings Varsóvia : CIGR, 2006

Varsóvia CIGR 2006

Item não circula. Consulte sua biblioteca.(Acessar)

2
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)

3
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)

4
Biaxial extensional viscosity in wheat flour dough during baking
Biaxial extensional viscosity in wheat flour dough during baking
Material Type:
Artigo 		Adicionar ao Meu Espaço

Biaxial extensional viscosity in wheat flour dough during baking

Fernanda Maria Vanin T Lucas; G Trystram; C Michon

Journal of Food Engineering London v. 236, p. 29-35, 2018

London 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Bia )(Acessar)

5
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)

6
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)

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