Buchumschlag

Highly nutritional cookies based on a novel beancassava- wheat flour mix formulation

Fuente: Redalyc

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	Diana Carolina Cabal G.
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Universidad Nacional de Colombia 2014
Schlagworte:	Agrociencias Biofortification viscosity analysis sensory acceptance nutrient deficiency
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge

Nutritional Enhancement (Biofortification): Advances in Super-Crops, Pharma-Crops, and Reducing Anti-Nutrients
von: Linge S. S, et al.
Veröffentlicht: (2026)

Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods
von: Larissa Oliveira FERREIRA
Veröffentlicht: (2011)

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
von: Ismara Santos ROCHA
Veröffentlicht: (2017)

Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder
von: Clarissa Reschke da CUNHA
Veröffentlicht: (2014)

Fat reduction in the formulation of frankfurter sausages using inulin and pectin
von: Gerardo MÉNDEZ-ZAMORA
Veröffentlicht: (2015)

Ordered probit regression analysis of the effect of brand name on beer acceptance by consumers
von: Suzana Maria DELLA LUCIA
Veröffentlicht: (2013)

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour
von: Ana Vânia CARVALHO
Veröffentlicht: (2012)

Physicochemical, microbiological and sensory evaluation of a bioactive food blend
von: Rosângela dos Santos FERREIRA
Veröffentlicht: (2014)

Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage
von: Eneide Taumaturgo Macambira BragaFERNANDES
Veröffentlicht: (2016)

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta
von: Tainara de Moraes CRIZEL
Veröffentlicht: (2015)

Microbiological and sensory evaluation of Jambu ( Acmella oleracea L.) dried by cold air circulation
von: Alan Franco BARBOSA
Veröffentlicht: (2016)

Bioactive compounds and acceptance of cookies made with Guava peel flour
von: Silvana Maria Michelin BERTAGNOLLI
Veröffentlicht: (2014)

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
von: Ariadne Roberto Karnopp
Veröffentlicht: (2015)

GENETICALLY MODIFIED FOOD CROPS AND PUBLIC HEALTH
von: ORLANDO ACOSTA
Veröffentlicht: (2008)

Evaluation of a functional beverage obtained by spray drying
von: Andrés Chavez-Salazar
Veröffentlicht: (2022)

Response of the banana passion fruit (Passiflora tripartita var. mollissima) to different levels of nitrogen, potassium and magnesium
von: Miguel Ángel Lizarazo
Veröffentlicht: (2013)

Development of cassava cake enriched with its own bran and Spirulina platensis
von: Meire Franci Polonio Navacchi
Veröffentlicht: (2012)

Sensory analysis of hydrolysed meat preparations
von: Maria Elisabeth Machado Pintintinto e SILVA
Veröffentlicht: (2010)

Impact of Dysphania ambrosioides L. extract on the selected quality characteristics of orange-acerola sorbets
von: Ishizawa, Taís, et al.
Veröffentlicht: (2025)

Application of extruded broken bean flour for formulation of gluten-free cake blends
von: Luciana de Oliveira Froes GOMES
Veröffentlicht: (2015)

Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars
von: Jovane Santana SILVA
Veröffentlicht: (2014)

Tempeh flour as a substitute for soybean flour in coconut cookies
von: Rodrigo Santos LEITE
Veröffentlicht: (2013)

Influence of xylanase and vitami n A in wheat-based diet on performance, nutrients digestibility, small intestinal morphology and digesta viscosity in broiler chickens
von: Vahid Khoramabadi
Veröffentlicht: (2014)

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia
von: Leidy Machado Cuellar
Veröffentlicht: (2018)

Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
von: Érica Aguiar MORAES
Veröffentlicht: (2010)

Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
von: Daniso BESWA
Veröffentlicht: (2016)

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)
von: Tcherena Amorim BRASIL
Veröffentlicht: (2015)

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
von: Bruna CARBAS
Veröffentlicht: (2016)

Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization
von: Graziela Nunes
Veröffentlicht: (2021)

OAT HULLS TREATED WITH ALKALINE HYDROGEN PEROXIDE ASSOCIATED WITH EXTRUSION AS FIBER SOURCE IN COOKIES
von: Melícia Cintia GALDEANO
Veröffentlicht: (2006)

Sensory evaluation for consumer acceptance testing of Sabalito pigeon pea (Cajanus cajan) stew in Costa Rica
von: Carmén Andrés Jiménez
Veröffentlicht: (2014)

Moistening factor effect on the determination of viscosities for crude oil-solvent mixtures
von: Laurent Urdaneta
Veröffentlicht: (2008)

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies
von: Daniel GRANATO
Veröffentlicht: (2009)

Effect of pasteurization and starter cultures on physicochemical and microbiological properties of costeño cheese
von: José G. Serpa Fajardo
Veröffentlicht: (2016)

Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals
von: Daniela Soares VIANA
Veröffentlicht: (2017)

Influence of color on acceptance and identification of flavor of foods by adults
von: Nayane Aparecida Araújo DIAS
Veröffentlicht: (2012)

Identification of gene fragments related to nitrogen deficiency in Eichhornia crassipes (Pontederiaceae)
von: Minghui Fu
Veröffentlicht: (2014)

What tests are necessary to determine the nutritional status of the body?
von: Tripdatabase
Veröffentlicht: (2026)

Physicochemical and morphological characterization of potato starch (Solanum tuberosum L.) as raw material for the purpose of obtaining bioethanol
von: Sonia Patricia Lizarazo H.
Veröffentlicht: (2015)

Performance and Some Intestinal Functions of Broilers Fed Diets with Different Inclusion Levels of Sunflower Meal and Supplemented or Not with Enzymes
von: MP Horvatovic
Veröffentlicht: (2015)