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Resultado 1-8 de 8.
Ano de publicaçãoTítuloAutor(es)
2022Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.RODRIGUES, L. L.; HASHIMOTO, J. M.; NABESHIMA, E. H.; GOMES, F. de O.; SILVA, J. do N.; SILVA, K. J. D. e
2023Effect of different processing conditions to obtain expanded extruded based on cowpea.SILVA, I. C. V.; SILVA, K. J. D. e; HASHIMOTO, J. M.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; GALDEANO, M. C.; ROCHA, M. de M.
2021Modelling to obtain expanded cowpea products in a twin screw extruder.HASHIMOTO, J. M.; SCHMIELE, M.; NABESHIMAM, E. H.
2020Pasting properties of raw and extruded cowpea cotyledons flours.HASHIMOTO, J. M.; SCHMIELE, M.; NABESHIMA, E. H.
2021Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.HASHIMOTO, J. M.; SAMPAIO, J. P. M.; FRANCO, L. J. D.; NABESHIMA, E. H.; SILVA, K. J. D. e
2021Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.SILVA, D. J. S.; HASHIMOTO, J. M.; NABESHIMA, E. H.; SALGADO, R. T.; FREITAS, T. K. T.; SILVA, K. J. D. e
2022Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).CAMPOS, C. de M. F.; SOARES, A. K. de O.; GONÇALVES, M. F. B.; HASHIMOTO, J. M.; MOREIRA-ARAÚJO, R. S. dos R.
2024Chemical and mineral composition of the raw and cooked immature grains of cowpea genotypes.GOMES, F. O.; SILVA, I. C. V.; FRANCO, L. J. D.; HASHIMOTO, J. M.; SILVA, K. J. D. e; ROCHA, M. de M.
Resultado 1-8 de 8.
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