Found: 8
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The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 2, p. 1, doi. 10.1111/jtxs.12831
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- Article
Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16852
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- Article
Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (Ustilago maydis).
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15825
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- Article
Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 9, p. 4516, doi. 10.1111/ijfs.15058
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- Article
Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property.
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- Journal of Food Process Engineering, 2019, v. 42, n. 7, p. N.PAG, doi. 10.1111/jfpe.13268
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- Article
Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes.
- Published in:
- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/1238562
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- Article
Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components.
- Published in:
- Foods, 2018, v. 7, n. 8, p. 124, doi. 10.3390/foods7080124
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- Article
Partial characterization of chayotextle starch composites with added polyvinyl alcohol.
- Published in:
- Starch / Staerke, 2015, v. 67, n. 3/4, p. 355, doi. 10.1002/star.201400184
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- Article