Found: 16
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Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue.
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- Journal of Food Science & Technology, 2018, v. 55, n. 12, p. 4964, doi. 10.1007/s13197-018-3432-3
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- Article
Polysaccharides from Agave salmiana bagasse improves the storage stability and the cellular uptake of indomethacin nanoemulsions .
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 114, doi. 10.1016/j.fbp.2021.02.008
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- Article
Release of potentially fermentable sugars during dilute acid treatments of Bermuda grass NK37 ( Cynodon dactylon) for second-generation ethanol production.
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- Journal of Chemical Technology & Biotechnology, 2014, v. 89, n. 12, p. 1941, doi. 10.1002/jctb.4280
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- Article
In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods.
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- Biomolecules (2218-273X), 2019, v. 9, n. 12, p. 883, doi. 10.3390/biom9120883
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- Article
Evaluation of the Functionality of Five Different Soybean Proteins in Hot-Press Wheat Flour Tortillas.
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- Cereal Chemistry, 2015, v. 92, n. 1, p. 98, doi. 10.1094/CCHEM-04-14-0085-R
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- Article
Generation of a Mixolab Profile After the Evaluation of the Functionality of Different Commercial Wheat Flours for Hot-Press Tortilla Production.
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- Cereal Chemistry, 2014, v. 91, n. 2, p. 139, doi. 10.1094/CCHEM-05-13-0102-R
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- Article
Assessment of the techno‐functionality, starch digestion rates and protein quality of rice flour–whey protein instant powders produced in a twin extruder.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 878, doi. 10.1111/ijfs.14376
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- Article
Whole unripe plantain (Musa paradisiaca L.) as raw material for bioethanol production.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 13, p. 5784, doi. 10.1002/jsfa.9847
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- Article
Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels.
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- Plant Foods for Human Nutrition, 2022, v. 77, n. 2, p. 226, doi. 10.1007/s11130-022-00961-8
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- Article
Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes.
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- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/1238562
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- Article
Explorative Study of Reactive Extrusion over Nixtamalization‐Maize Pericarp Residue: Effect on Dietary Fiber, Resistant Starch, and Nixtamalized Corn Flour Tortillas.
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- Starch / Staerke, 2022, v. 74, n. 11/12, p. 1, doi. 10.1002/star.202200097
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- Article
Bioactive peptides from nuts: A review.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 4, p. 2226, doi. 10.1111/ijfs.15543
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- Article
Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate.
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- Foods, 2023, v. 12, n. 10, p. 1988, doi. 10.3390/foods12101988
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- Article
Arabinoxylans Release from Brewers' Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the Extracts.
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- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101415
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- Article
Effects of Extrusion Pretreatment Parameters on Sweet Sorghum Bagasse Enzymatic Hydrolysis and Its Subsequent Conversion into Bioethanol.
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- BioMed Research International, 2015, v. 2015, p. 1, doi. 10.1155/2015/325905
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- Article
Biocatalytic Degradation of Proteins and Starch of Extruded Whole Chickpea Flours.
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- Food & Bioprocess Technology, 2020, v. 13, n. 10, p. 1703, doi. 10.1007/s11947-020-02511-z
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- Article