Imagen de Portada

Nutritional value of breads made with partial replacement of wheat (Triticum vulgare) by tapirama flour (Phaseolus lunatus L).

Fuente: Redalyc

Guardado en:

Detalles Bibliográficos
Autor principal:	Wilmary Chirinos Leal
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad del Zulia 2017
Materias:	Ingeniería breads Tapirama composite flours nutritional value
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
por: Leandra Zafalon JAEKEL
Publicado: (2012)

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread
por: Estela Patricia LÓPEZ
Publicado: (2016)

HARINAS COMPUESTAS DE SORGO-TRIGO PARA PANIFICACIÓN
por: Juan Carlos Surco Almendras
Publicado: (2010)

Refined cassava flour in bread making: a review
por: Johanna Aristizábal
Publicado: (2017)

Nutritional evaluation of texturised meat from Nemipterus japonicus
por: Lekshmy Nair, A., et al.
Publicado: (1988)

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan
por: Marcin Andrzej KUREK
Publicado: (2015)

The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes) and evaluation of its use to enrich wheat flour
por: Paula Fernanda Bomfim Oliveira COGORNI
Publicado: (2014)

Oxidation of residual lipids in fish protein concentrates and its effect on the nutritional quality of the protein
por: Devadasan, K.
Publicado: (1981)

Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread
por: Elza Aguirre
Publicado: (2021)

Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread
por: Mania SALEHIFAR
Publicado: (2010)

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

Effect of Brea Gum on the characteristics of wheat bread at different storage times
por: Estela Patricia LÓPEZ
Publicado: (2013)

Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
por: Marcos Vieira da Silva
Publicado: (2016)

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread
por: Andréa dos Reis LEMOS
Publicado: (2012)

Examination of the nutritional value of four bivalves species from Bizerte lagoon
por: Bejaoui, Safa, et al.
Publicado: (2019)

Recent developments in gluten-free bread baking approaches: a review
por: Kun WANG
Publicado: (2017)

Glycemic profile and prebiotic potential “in vitro” of bread with Yacon (Smallanthus sonchifolius) flour
por: Priscilla Moura Rolim
Publicado: (2011)

Erprobung von Molkenpulver und Ackerbohnenmehl im Forellenfutter
por: Tiews, K., et al.
Publicado: (1980)

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality
por: Jesús E. GERARDO-RODRÍGUEZ
Publicado: (2017)

Effects of wood flour on the mechanical, thermal and morphological properties of poly (L-lactic acid)-chitosan biopolymer composites
por: Ertugrul Altuntas
Publicado: (2019)

Fatty acids and nutrients in the flour made from tilapia (Oreochromis niloticus) heads
por: Flávia Braidotti Stevanato
Publicado: (2008)

Squilla protein: chemical composition and nutritive value
por: Mathew, P.T., et al.
Publicado: (1982)

Nutritional evaluation of fish solubles
por: Ammu, K., et al.
Publicado: (1986)

In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease
por: Disney Ribeiro DIAS
Publicado: (2010)

Development of partially hydrolysed and deodourised fish flour
por: Rudra Setty, T.M., et al.
Publicado: (1977)

Nutritive value and in vitro caecal fermentation of forage meal of mulberry variety YU 62 for rabbits
por: G.E. Vasallo
Publicado: (2018)

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum
por: Estela Patricia LÓPEZ
Publicado: (2014)

Chemical characteristics of pequi fruits (Caryocar brasiliense Camb.) native of three municipalities in the State of Goiás – Brazil
por: Samuel MARIANO-da-SILVA
Publicado: (2009)

Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch
por: Cristiane Mesquita da Silva GORGÔNIO
Publicado: (2011)

Physicochemical, functional and flow properties of a coffee husk flour
por: María Virginia Rebolledo-Hernández
Publicado: (2023)

Effects of different types of drying on the nutritive value of proteins in the fishmeals
por: Ramananda Rao, D., et al.
Publicado: (1965)

Physicochemical properties, mineral and fatty acids composition of Jackfruit seeds flour of two varieties from Brazilian Midwest
por: Vagno França Hajj
Publicado: (2022)

Iron content and ferritin gene expression in common bean (Phaseolus vulgaris L.)
por: Juan Ayala-Vela
Publicado: (2008)

Evaluation of the drying effect on some properties of chayote flour Sechium edule (Jacq.) Sw
por: Angie Juliana Pineda-Vargas
Publicado: (2020)

Studies on the biochemical composition of some freshwater fishes. Pt. 1. Muscle
por: Jafri, A.K., et al.
Publicado: (1964)

Evaluation of polyhydroxyalkanoate (PHAs) production with a bacterial isolate using cassava flour hydrolysates as an alternative substrate
por: Wilman Alcaraz-Zapata
Publicado: (2019)

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

Nutritive value of the crab Podophthalmus vigil (Fabricius)
por: Radhakrishnan, C.K., et al.
Publicado: (1979)

Chemical composition of Bombay ducks (Harpodon nehereus) and changes occurring in the nutritive value of dried Bombay ducks on storage
por: Nazir, D.J., et al.
Publicado: (1965)

Fat and water distribution patterns in the flesh of the common cat-fish Wallago attu (Bl. & Schn.)
por: Jafri, A.K.
Publicado: (1973)