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Carboxymethyl cellulose and sodium alginate edible coating to preserve the quality of strawberry.

by SILVEIRA, M. F. da, COMETTANT-RABANAL, R., SOARES, A. G., FREITAS-SILVA, O., CABRAL, L. M. C.
Published 2020-01-24

Anais e Proceedings de eventos biblioteca

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Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation.

by COMETTANT-RABANAL, R., CARVALHO, C. W. P. de, ASCHERI, J. L. R., HIDALGO CHÁVEZ, D. W., GERMANI, R.
Published 2020-11-09

Anais e Proceedings de eventos biblioteca

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Physical, textural and structural properties ofgluten-free breads made from extruded whole grain flours.

by COMETTANT RABANAL, R., CARVALHO, C. W. P. de, ASCHERI, J. L. R., HIDALGO CHÁVEZ, D. W., GERMANI, R.
Published 2020-11-10

Anais e Proceedings de eventos biblioteca

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