Mixed flour of wheat and Acrocomia: technological quality and shelf life
Author:
Affiliation:
1. Universidade Federal de Mato Grosso do Sul, Brasil
2. Instituto de Tecnologia de Alimentos, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100577&tlng=en
Reference30 articles.
1. Characterization of quinoa-wheat flour blend for the preparation of dry cake;Akhlaq M.;Food Science and Technology,2023
2. Impacts of wheat bran on the structure of the gluten network as studied through the production of dough and factors affecting gluten network;Alfaris N. A.;Food Science and Technology,2022
3. Methods of the American Association of Cereal Chemists,2010
4. Aprova o Regulamento Técnico de Identidade e Qualidade da Farinha de Trigo, conforme o anexo desta Instrução Normativa (Instrução normativa nº 08, de 2 de junho de 2005);Diário Oficial [da] República Federativa do Brasil,2005
5. Phytochemical profile, anti-inflammatory, antimutagenic and antioxidant properties of Acrocomia aculeata (Jacq.) Lodd. pulp oil;Costa G. L. A.;Food Science and Technology,2020
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