Zobrazeno 1 - 3
of 3
pro vyhledávání: '"secador pneumático"'
Publikováno v:
Food Science and Technology, Vol 32, Iss 3, Pp 538-546 (2012)
The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::437cf975f387a26d7cc2b94a0bff90cf
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300017
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300017
Publikováno v:
Food Science and Technology, Vol 32, Iss 3, Pp 538-546 (2012)
Food Science and Technology v.32 n.3 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 32, Issue: 3, Pages: 538-546, Published: 17 JUL 2012
Food Science and Technology v.32 n.3 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 32, Issue: 3, Pages: 538-546, Published: 17 JUL 2012
The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97bd7f5134529a8b0759ec4b6754f37f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300017&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300017&lng=en&tlng=en
Publikováno v:
Food Science and Technology v.31 n.3 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 31, Iss 3, Pp 645-653 (2011)
Food Science and Technology, Volume: 31, Issue: 3, Pages: 645-653, Published: SEP 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 31, Iss 3, Pp 645-653 (2011)
Food Science and Technology, Volume: 31, Issue: 3, Pages: 645-653, Published: SEP 2011
The objective of this research project was to study the drying of soymilk residue in a pneumatic flash dryer, using response Surface Methodology (RSM), and to evaluate the quality of the dried residue. Soymilk residue, also known as okara, was provid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba1d62227e2cdc9c41d8b723f4668c52
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300015
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300015
