Found: 9
Select item for more details and to access through your institution.
Characterization of flours made from peach palm (Bactris gasipaes Kunth) by-products as a new food ingredient.
- Published in:
- Journal of Food & Nutrition Research, 2014, v. 53, n. 1, p. 51
- By:
- Publication type:
- Article
Malting of preharvest sprouted wheat.
- Published in:
- Revista Ciência Agronômica, 2019, v. 50, n. 4, p. 571, doi. 10.5935/1806-6690.20190067
- By:
- Publication type:
- Article
Alterações físico-químicas e atividade enzimática de trigo com germinação pré-colheita.
- Published in:
- Revista Ciência Agronômica, 2015, v. 46, n. 3, p. 524, doi. 10.5935/1806-6690.20150034
- By:
- Publication type:
- Article
Modificação da composição química de farinhas integrais de grãos de amaranto após a aplicação de diferentes tratamentos térmicos.
- Published in:
- Ciência Rural, 2014, v. 44, n. 1, p. 167, doi. 10.1590/S0103-84782014000100027
- By:
- Publication type:
- Article
Gummy candies produced with acid‐thinned cassava starch: Physical and sensory evaluation.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16661
- By:
- Publication type:
- Article
Protein Extraction from Defatted Soybean Flour with Viscozyme L Pretreatment.
- Published in:
- Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 784, doi. 10.1111/jfpp.12030
- By:
- Publication type:
- Article
Cassava Cooking Time.
- Published in:
- Gene Conserve, 2008, v. 7, n. 29, p. 2
- By:
- Publication type:
- Article
BIOACTIVE COMPOUNDS AND ANTIOXIDANT POTENTIAL OF SOY PRODUCTS.
- Published in:
- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, v. 22, n. 4, p. 539
- By:
- Publication type:
- Article
Viscozyme L action on soy slurry affects carbohydrates and antioxidant properties of silken tofu.
- Published in:
- Food Science & Technology International, 2012, v. 18, n. 6, p. 531, doi. 10.1177/1082013211433076
- By:
- Publication type:
- Article