Výsledky vyhledávání - "Islas, Alma R."

Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour

Autor: Vásquez, Francisco, Verdú Amat, Samuel, Islas, Alma R., Barat Baviera, José Manuel, Grau Meló, Raúl

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser (RVA), dough volume (DV) and t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::158a784202ed4d9c4e07a011d79154b7

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Efecto de la sustitución de harina de trigo con harina de quinoa (Chenopodium quinoa) sobre las propiedades reológicas de la masa y texturales del pan

Autor: Vasquez-Lara, Francisco, Verdú Amat, Samuel, Islas, Alma R., Barat Baviera, José Manuel, Grau Meló, Raúl

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] he use of composite flours has been fundamental in the development of products with higher nutritional properties. The raw materials used typically as supplements are of animal or vegetable origin that are capable of providing nutrients that are

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::124a839486dfe975313574762fdd81eb
http://hdl.handle.net/10251/113263

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Akademický článek

Effect of low degrees of substitution in wheat flour with sorghum, oat or corn flours on physicochemical properties of composite flours.

Autor: Vásquez, Francisco, Verdú, Samuel, Islas, Alma R., Barat, José M., Grau, Raúl, Yildiz, Fatih

Publikováno v: Cogent Food & Agriculture; Dec2016, Vol. 2 Issue 1, pN.PAG-N.PAG, 1p

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