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Publisher
Brazilian Journal of Food Technology(1)
Food Science and Technology (Brazil)(1)
Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science(1)
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Alimentación y bebidas(1)
Microorganismos, hongos y algas(1)
Tecnología de las bebidas(1)
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scopus(3)
Resistant 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:scopusSoybean: Bioactive compounds improved by germination, fermentation and enzymatic hydrolysis
Book PartAbstract: The growing of soybean as a crop began by the year 2800 BC, but in recent years has been gaining attPalabras claves:Autores:Chang Y.K., da Silva L.H., Gabriela Vernaza, Paucar-Menacho L.M., 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