Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies-Reference-Cited by-同舟云学术

Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies

Published:2021-07-05 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ávila Gonçalves Sayeny¹^ORCID,Quiroga Fernanda²³^ORCID,Vilaça Alessandra Costa¹⁴^ORCID,Lancetti Romina²⁵^ORCID,Blanco Canallis Maria Soledad²³^ORCID,Caño de Andrade Maria Helena¹,Ribotta Pablo Daniel²³^ORCID

Affiliation:

1. Department of Chemical Engineering Universidade Federal de Minas Gerais Belo Horizonte Brazil

2. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) Córdoba Argentina

3. Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), UNC Córdoba Argentina

4. Department of Chemistry, Biotechnology and Bioprocess Engineering Universidade Federal de São João Del Rei São João del Rei Brazil

5. Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Córdoba Argentina

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15700

Reference74 articles.

1. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

2. Functional and Nutritional Properties of Spent Grain Enhanced Cookies

3. Brewer's spent grain: A review of its potentials and applications;Aliyu S.;African Journal of Biotechnology,2011

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