Estabilidade oxidativa e sensorial de farinhas de trigo e fubá irradiados
Author:
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v30n2/18.pdf
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Impact of Gamma Irradiation on Physicochemical, Technological, Antioxidant and Microbiology Properties of Whole Sorghum Flours;Journal of the Brazilian Chemical Society;2022
2. Effect of ionizing radiation on traditional and bacon “farofa”;Radiation Physics and Chemistry;2021-02
3. An integrated chemical and technological approach for assessing Portuguese wheat flours quality and lengthening bread shelf-life;Emirates Journal of Food and Agriculture;2019-11-26
4. GAMMA RADIATION EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND ANTIOXIDANT PROPERTIES OF BLACK RICE (Oryza Sativa L.) FLOUR DURING STORAGE;Carpathian Journal of Food Science and Technology;2019-09-30
5. Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour;Journal of Food Measurement and Characterization;2018-11-27
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