Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145878
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dc.contributor.authorRODRIGUES, L. L.
dc.contributor.authorHASHIMOTO, J. M.
dc.contributor.authorNABESHIMA, E. H.
dc.contributor.authorGOMES, F. de O.
dc.contributor.authorSILVA, J. do N.
dc.contributor.authorSILVA, K. J. D. e
dc.date.accessioned2022-12-06T13:01:27Z-
dc.date.available2022-12-06T13:01:27Z-
dc.date.created2022-08-30
dc.date.issued2022
dc.identifier.citationFood Science and Technology International, Aug. 22, 2022. Online.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1145878-
dc.descriptionA simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mmx 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectFarinha integral
dc.subjectBakery products
dc.subjectWhole flour
dc.titleCharacteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
dc.typeArtigo de periódico
dc.subject.thesagroBiscoito
dc.subject.nalthesaurusCookies
riaa.ainfo.id1145878
riaa.ainfo.lastupdate2022-12-06
dc.identifier.doihttps://doi.org/10.1177/10820132221121172
dc.contributor.institutionLARISSA LAGES RODRIGUES, FEDERAL UNIVERSITY OF PIAUÍ; JORGE MINORU HASHIMOTO, CPAMN; ELIZABETH HARUMI NABESHIMA, INSTITUTE OF FOOD TECHNOLOGY; FERNANDA DE OLIVEIRA GOMES, FEDERAL UNIVERSITY OF PIAUÍ; JURANDY DO NASCIMENTO SILVA, FEDERAL INSTITUTE OF PIAUÍ; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.
Appears in Collections:Artigo em periódico indexado (CPAMN)

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