Mostrando 4 resultados de: 4
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Article(4)
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Ciencia e Agrotecnologia(1)
Food Science and Technology (Brazil)(1)
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International Journal of Food Science and Technology(1)
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Ciencia de los alimentos(2)
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scopus(4)
Addition of green o banana flour to instant noodles technological rheological and Technological properties
ArticleAbstract: Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The oPalabras claves:Functional noodles, Oil absorption, resistant starchAutores:Chang Y.K., Gabriela Vernaza, Gularte M.A.Fuentes:scopusEffect of Cooking Time of Pumpkin (Cucurbita maxima) and the addition of Glucose Oxidase on the Increase of Resistant Starch in Loaf Bread
ArticleAbstract: Bread was made with wheat flour substitution for pumpkin flour (13%), following a central rotationalPalabras claves:Cooking time, Cucurbita maxima, Glucose oxidase, Pumpkin, resistant starchAutores:Bárbara L. Tasiguano, Camila Villarreal, Gabriela Vernaza, Schmiele M.Fuentes:scopusEffect 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:scopusSurvival of resistant starch during the processing of atmospheric and vacuum fried instant noodles
ArticleAbstract: The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, wPalabras claves:Frying, Green banana flour, resistant starchAutores:Chang Y.K., Gabriela VernazaFuentes:scopus