Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production.

Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production.

SLACA.

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Bibliographic Details
Main Authors: BRESSIANI, O., BIDUSKI, B., MIRANDA, M. Z. de, GUTKOSKI, L. C., GULARTE, M. A.
Other Authors: OSEANE BRESSIANI; BÁRBARA BIDUSKI; MARTHA ZAVARIZ DE MIRANDA, CNPT; LUIZ CARLOS GUTKOSKI; MARCIA AROCHA GULARTE.
Format: Anais e Proceedings de eventos biblioteca
Language:English
eng
Published: 2019-12-07
Subjects:Farinha integral, Farinha de Trigo, Viscosidade, Wheat flour, Particle size, Viscosity,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1116272
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spelling dig-alice-doc-11162722019-12-08T00:34:23Z Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production. BRESSIANI, O. BIDUSKI, B. MIRANDA, M. Z. de GUTKOSKI, L. C. GULARTE, M. A. OSEANE BRESSIANI; BÁRBARA BIDUSKI; MARTHA ZAVARIZ DE MIRANDA, CNPT; LUIZ CARLOS GUTKOSKI; MARCIA AROCHA GULARTE. Farinha integral Farinha de Trigo Viscosidade Wheat flour Particle size Viscosity SLACA. 2019-12-08T00:34:10Z 2019-12-08T00:34:10Z 2019-12-07 2019 2019-12-08T00:34:10Z Anais e Proceedings de eventos In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 13., 2019, Campinas. Anais... Campinas: UNICAMP - FEA: Associação Latino Americana de Ciência dos Alimentos, 2019. v. 4, Eixo 2. Caracterização química e físico-química de alimentos (FQ), pôster 115852. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1116272 en eng openAccess
institution EMBRAPA
collection DSpace
country Brasil
countrycode BR
component Bibliográfico
access En linea
databasecode dig-alice
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de EMBRAPA
language English
eng
topic Farinha integral
Farinha de Trigo
Viscosidade
Wheat flour
Particle size
Viscosity
Farinha integral
Farinha de Trigo
Viscosidade
Wheat flour
Particle size
Viscosity
spellingShingle Farinha integral
Farinha de Trigo
Viscosidade
Wheat flour
Particle size
Viscosity
Farinha integral
Farinha de Trigo
Viscosidade
Wheat flour
Particle size
Viscosity
BRESSIANI, O.
BIDUSKI, B.
MIRANDA, M. Z. de
GUTKOSKI, L. C.
GULARTE, M. A.
Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production.
description SLACA.
author2 OSEANE BRESSIANI; BÁRBARA BIDUSKI; MARTHA ZAVARIZ DE MIRANDA, CNPT; LUIZ CARLOS GUTKOSKI; MARCIA AROCHA GULARTE.
author_facet OSEANE BRESSIANI; BÁRBARA BIDUSKI; MARTHA ZAVARIZ DE MIRANDA, CNPT; LUIZ CARLOS GUTKOSKI; MARCIA AROCHA GULARTE.
BRESSIANI, O.
BIDUSKI, B.
MIRANDA, M. Z. de
GUTKOSKI, L. C.
GULARTE, M. A.
format Anais e Proceedings de eventos
topic_facet Farinha integral
Farinha de Trigo
Viscosidade
Wheat flour
Particle size
Viscosity
author BRESSIANI, O.
BIDUSKI, B.
MIRANDA, M. Z. de
GUTKOSKI, L. C.
GULARTE, M. A.
author_sort BRESSIANI, O.
title Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production.
title_short Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production.
title_full Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production.
title_fullStr Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production.
title_full_unstemmed Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production.
title_sort pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production.
publishDate 2019-12-07
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1116272
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AT mirandamzde pastingpropertiesofwholewheatflourwithdifferentparticlesizefrombraziliancultivarsindicatedtocookiesproduction
AT gutkoskilc pastingpropertiesofwholewheatflourwithdifferentparticlesizefrombraziliancultivarsindicatedtocookiesproduction
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