Mostrando 3 resultados de: 3
Filtros aplicados
Subtipo de publicación
Article(3)
Publisher
Brazilian Journal of Food Technology(1)
Informacion Tecnologica(1)
International Journal of Food Science and Technology(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(3)
ODS 2: Hambre cero(3)
ODS 3: Salud y bienestar(3)
Origen
scopus(3)
Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures
ArticleAbstract: Quality of pastas made from wheat flour (WF) and durum wheat semolina (DWS) with added resistant staPalabras claves:Functional foods, pasta, resistant starch, Semolina, Wheat flourAutores:Bannwart A., Biasutti E., Chang Y.K., Gabriela Vernaza, Jaekel L., Schmiele M.Fuentes:scopusPartial substitution of wheat flour by lupine flour (Lupinus mutabilis sweet) in the elaboration of long pasta
ArticleAbstract: The partial substitution of wheat flour by lupine flour (Lupinus mutabilis Sweet) in the elaborationPalabras claves:Central composed design, Desirability function, LUPINUS MUTABILIS SWEET, pasta, Surface responseAutores:Danny Navarrete, Gabriela Vernaza, Mateo PonceFuentes:scopusResistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying
ArticleAbstract: Health concerns with the consumption of high-fat products and with respect to the intake of fibre arPalabras claves:Calorie reduction, Deep frying, Fat absorption, Fibre, pasta, Response Surface MethodologyAutores:Chang Y.K., Gabriela VernazaFuentes:scopus