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pro vyhledávání: '"Gallardo, Anabella Elisabet"'
Autor:
Gallardo, Anabella Elisabet
Publikováno v:
Biblioteca Virtual (UNL)
Universidad Nacional del Litoral
instacron:UNL
Universidad Nacional del Litoral
instacron:UNL
Fil: Gallardo, Anabella Elisabet. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. El trigo pan es una gramínea de gran importancia por su destino para la elaboración de pan. El objetivo fue el estudio de aditivos para
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::bcf251d30da19b0d7eaca844daf9527d
The objective was to use Principal Component Analysis as a tool to assess the relationship between physical and rheological characteristics of wheat flour and the quality of french bread. Flours belonging to eight varieties of Argentine commercial wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::e4b9e972baba07545eb60a223a3f5136
Autor:
Ricardo Pereira Silva, Melina Erben, Zita E. Martins, Olívia Pinho, Anabella Gallardo, Inês Barbosa, Isabel M.P.L.V.O. Ferreira
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The impact of bread fortification with dry spent yeast from brewing industry on physical, chemical and sensorial characteristics of home-made bread was evaluated with the goal of increasing its β-glucan content. A serving of 50 g of bread fortified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a444122b25854bf89455f163ea1a2ce
https://hdl.handle.net/10216/96138
https://hdl.handle.net/10216/96138