Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Fernanda Laignier"'
Autor:
Fernanda Laignier, Rita de Cássia de Almeida Akutsu, Bernardo Romão de Lima, Renata Puppin Zandonadi, António Raposo, Ariana Saraiva, Raquel Braz Assunção Botelho
Publikováno v:
Foods, Vol 11, Iss 10, p 1379 (2022)
This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory a
Externí odkaz:
https://doaj.org/article/5a1f927a30264e13af981a4523eff183
Autor:
Fernanda Laignier, Rita de Cássia Coelho de Almeida Akutsu, Iriani Rodrigues Maldonade, Maria Teresa Bertoldo Pacheco, Vera Sônia Nunes Silva, Marcio Antônio Mendonça, Renata Puppin Zandonadi, António Raposo, Raquel Braz Assunção Botelho
Publikováno v:
Foods, Vol 10, Iss 6, p 1206 (2021)
The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour
Externí odkaz:
https://doaj.org/article/9ace90b3b74d49619fe0fc9e0242a23b
Autor:
Fernanda Laignier
Publikováno v:
American Journal of Biomedical Science & Research. 13:129-131
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8be29d6b1f7179055c6f0989e3680a04
https://doi.org/10.34297/ajbsr.2021.13.001843
https://doi.org/10.34297/ajbsr.2021.13.001843
Autor:
Rita de Cássia Coelho de Almeida Akutsu, Márcio Antônio Mendonça, António Raposo, Iriani Rodrigues Maldonade, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi, Vera Sônia Nunes da Silva, Fernanda Laignier, Maria Teresa Bertoldo Pacheco
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Foods
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
Foods, Vol 10, Iss 1206, p 1206 (2021)
Volume 10
Issue 6
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Foods
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
Foods, Vol 10, Iss 1206, p 1206 (2021)
Volume 10
Issue 6
The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::470c0042c445ba0083e59b934ab7db22
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570
Autor:
Fernanda Laignier Gonçalves
We conducted a study among students at a private college of the City with the aim of evaluating the vision of taking full advantage of the food between them. It was used a self applied questionnaire containing 10 questions mixed up and distributed by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cfb0b5c561b595021365a7faf6e2f8f
https://doi.org/10.26512/2009.11.tcc.3977
https://doi.org/10.26512/2009.11.tcc.3977