Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour-Reference-Cited by-同舟云学术

Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour

Published:2021-08-25 Issue:10 Volume:56 Page:5190-5200
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Silva Daisy Jacqueline Sousa¹,Hashimoto Jorge Minoru²^ORCID,Nabeshima Elizabeth Harumi³,Salgado Rafaela Teixeira³,Freitas Thaise Kessiane Teixeira¹,Damasceno e Silva Kaesel Jackson²

Affiliation:

1. Department of Nutrition Federal University of Piauí (UFPI) Campus Universitário Ministro Petrônio Portela Bairro Ininga Teresina PI 64049‐550 Brazil

2. Brazilian Agricultural Research Corporation Mid‐North (Embrapa Meio‐Norte) Avenida Duque de Caxias, 5650, Bairro Buenos Aires Teresina PI CEP 64008‐780 Brazil

3. Institute of Food Technology (ITAL) Av. Brasil, 2880, Jardim Chapadão Campinas SP Zip Code 13.070‐178 Brazil

Funder

Empresa Brasileira de Pesquisa Agropecuária

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15312

Reference37 articles.

1. Gelatinization of corn grits by roll‐and extrusion‐cooking;Anderson R.A.;Cereal Science Today,1969