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Quality assessment of dried okara as a source of production of gluten-free flour

Autor: Ostermann Porcel, María Victoria, Rinaldoni, Ana Noelia, Rodriguez Furlán, Laura Teresa, Campderrós, Mercedes Edith

BACKGROUND: Okara is a by-product of soymilk and of tofu elaboration that is rich in protein, fiber and vegetable oils as a source of gluten-free flour. In order to take advantage of the nutritional characteristics of okara and to be able to determin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3498::70ec0fc885e5a2494db3b4bc3c3b5301
Wiley Online Library

Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic

Autor: Rodriguez Furlán, Laura Teresa, Baracco, Yanina Andrea, Zaritzky, Noemi Elisabet, Campderrós, Mercedes Edith

Publikováno v: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design. The kinetic studies of thermodegradation which showed th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e552cfe22767b71dd26b395348d71538
http://sedici.unlp.edu.ar/handle/10915/98718