Zobrazeno 1 - 10
of 16
pro vyhledávání: '"technological characteristics of grains"'
Akademický článek
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Autor:
Kameni Anselme, Aboubakar D. Almeck K., Kouébou Christiant, Jalla Kengne Marius, The Charles, Carl MF Mbofung
Publikováno v:
International Journal of Food Engineering. 3
The effects of cooking and milling of grains from 14 maize cultivars on the characteristics of fine flours were studied in a factorial experimental design. Wet milling significantly increased (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51464be154e1a36da0c50305b52a65b4
https://doi.org/10.2202/1556-3758.1084
https://doi.org/10.2202/1556-3758.1084
Autor:
Flávia Constantino Meirelles, Leandro Borges Lemos, Leonardo Angelo de Aquino, Adailza Guilherme Cavalcante, Vinicius Augusto Filla, Alian Cássio Pereira Cavalcante
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2022-05-01T08:44:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01 In Brazil, bean consumption is predominated by grains like carioca, but special grains are gaining space on Brazilian tables and can be a sou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52e52dd193a9cdeddb9fed20f75a38ca
https://doi.org/10.21475/ajcs.21.15.07.p2902
https://doi.org/10.21475/ajcs.21.15.07.p2902
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
Bobryk-Mamczarz, Aneta, Kiełtyka-Dadasiewicz, Anna, Rachoń, Leszek, Gazza, Laura, Nocente, Francesca, Kahlon, Talwinder S., Pasqualone, Antonella
Publikováno v:
Foods; Feb2021, Vol. 10 Issue 2, p458-458, 1p
Publikováno v:
Menoufia Journal of Plant Production; Jun2017, Vol. 2, p219-234, 16p, 11 Charts
Publikováno v:
Bragantia; Jan-Mar2010, Vol. 69 Issue 1, p165-172, 8p, 5 Charts, 3 Graphs
Publikováno v:
Foods, Vol 10, Iss 2, p 458 (2021)
The best pasta raw material is durum wheat (Triticum turgidum subsp. durum (Desf.) Husn.). Recently, old wheat species have also attracted interest. The aim of the study was to evaluate their usefulness for industrial pasta production. The technologi
Externí odkaz:
https://doaj.org/article/437cacaea6514f8c8939b453f35c964f
Publikováno v:
Foods
Volume 10
Issue 2
Foods, Vol 10, Iss 458, p 458 (2021)
Volume 10
Issue 2
Foods, Vol 10, Iss 458, p 458 (2021)
The best pasta raw material is durum wheat (Triticum turgidum subsp. durum (Desf.) Husn.). Recently, old wheat species have also attracted interest. The aim of the study was to evaluate their usefulness for industrial pasta production. The technologi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::713d85b626542c924ad04673de0175ff
Publikováno v:
Bragantia, Vol 69, Iss 1, Pp 165-172 (2010)
Altas produtividades do feijoeiro são obtidas sob condições tecnológicas adequadas, destacando-se o uso de sistemas de manejos de solo e a adubação nitrogenada, porém, há pouco conhecimento sobre tais técnicas culturais interferindo nas cara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::75c8ef373e0046cd6a22d884aa91996c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052010000100021
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052010000100021