Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production.
SLACA.
Saved in:
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 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours.
by: BENTO, J. A. C., et al.
Published: (2021-12-06) -
Deoxynivalenol reduction through the processing of whole grain cookies
by: DEVOS, R. J. B., et al.
Published: (2021-01-04) -
The Mixolab use to establish flour quality profile for cookie and cracker production in Brazil.
by: PAIVA, F. F., et al.
Published: (2018-01-06) -
Evaluation of whole-wheat flour blends with fat replacer.
by: SCHEUER, P. M., et al.
Published: (2018-01-04) -
Chemical composition, physical characteristics, and sensory evaluation of cookies with carob addition.
by: MONTEIRO, L. K., et al.
Published: (2019-03-19)