Avaliação de atributos tecnológicos de pão francês com adição de farinhas de vegetais

Autor: Alana Maria Gheno, Jenyfer Pamela Geadicke, Leidiani Müller, Fernanda Stoffel, Roberta Garcia Barbosa

Publikováno v: Brazilian Journal of Food Technology, Vol 25 (2022)

Resumo O pão francês é considerado um dos produtos de panificação com maior consumo no Brasil, correspondendo a 53% do consumo de pães no Brasil, e está presente na alimentação de indivíduos de todas as classes sociais. O uso de farinhas de

Externí odkaz: https://doaj.org/article/8a8b44f2d2ff4d6d97a3fd174afdfb59

Cultivar, harvest year, and storage conditions affecting nutritional quality of common beans (Phaseolus vulgaris L

Autor: Ivo Roberto Dorneles Prolla, Tatiana Emanuelli, Ana Paula de Lima Veeck, Roberta Garcia Barbosa, Leila Picolli da Silva, Paula Rossini Augusti, Nerinéia Dalfollo Ribeiro

Publikováno v: Food Science and Technology, Volume: 30 Supplement 1, Pages: 102-96, Published: MAY 2010
Food Science and Technology v.30 suppl.1 2010
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Sixteen common bean cultivars were compared concerning the physicochemical characteristics of their raw seeds in the course of two consecutive harvests, as well as the effect of storage conditions on starch and dietary fiber content of cooked beans.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d61dd4dba1d92d33d9838a1f2f22a606
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500016&lng=en&tlng=en