Found: 4
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Effect of decortication and protease treatment on physicochemical and functional characteristics of red sorghum (Sorghum bicolor) and yellow maize (Zea maiz) starches.
- Published in:
- Starch / Staerke, 2016, v. 68, n. 1/2, p. 1, doi. 10.1002/star.201500151
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- Article
Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 12, p. 4964, doi. 10.1007/s13197-018-3432-3
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- Article
Evaluation of the Functionality of Five Different Soybean Proteins in Hot-Press Wheat Flour Tortillas.
- Published in:
- 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.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 2, p. 139, doi. 10.1094/CCHEM-05-13-0102-R
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- Article