Works matching DE "FRUIT flours"
Results: 11
PHYSICOCHEMICAL, SENSORY AND FUNCTIONAL PROPERTIES OF WHEAT-DOUM FRUIT FLOUR COMPOSITE CAKES.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 3, p. 237
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Study of ripe Rhizophora mucronata fruit flour as functional food for antidiabetic.
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- International Food Research Journal, 2015, v. 22, n. 3, p. 953
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- Article
Pasting properties mixtures of mangrove fruit flour (Sonneratia caseolaris) and starches.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2161
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Influence of Different Carob Fruit Flours ( Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality.
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- Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1561, doi. 10.1007/s11947-015-1527-7
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- Article
QUALITY EVALUATION OF COOKIES FROM WHEAT AND BREADFRUIT COMPOSITE FLOUR.
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- Annals: Food Science & Technology, 2015, v. 16, n. 2, p. 354
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Technological Use of Cassava and Passion Fruit Flours in Preparing Cookies.
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- Journal of Culinary Science & Technology, 2017, v. 15, n. 1, p. 54, doi. 10.1080/15428052.2016.1204971
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- Article
Physicochemical and sensory evaluation of cakes made with passion fruit and orange residues.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 2, p. 166, doi. 10.1080/15428052.2015.1102787
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- Article
Addendum to Issue 1 - ENZITEC 2012 Cheese whey and passion fruit rind flour as substrates for protease production by Bacillus sp. SMIA-2 strain isolated from Brazilian soil.
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- Biocatalysis & Biotransformation, 2014, v. 32, n. 4, p. 244, doi. 10.3109/10242422.2014.934363
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The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components.
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- International Journal of Food Sciences & Nutrition, 2009, v. 60, p. 317, doi. 10.1080/09637480903156244
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- Article
Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 2, p. 284, doi. 10.1016/j.fbp.2011.06.008
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- Article
Pumpkin Fruit Flour as a Source for Food Enrichment in Dietary Fiber.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2014, v. 42, n. 1, p. 19
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- Article