PHYSICO-CHEMICAL PROPERTIES OF BAKERY FOOD MAINTAINED WITH BABASSU FLOUR

被引：0
|
作者：
Souza, Natalia Tolfo [1 ]
Roas Ribeiro, Daniely Aparecida [1 ]
Polesi, Luis Fernando [1 ]
机构：
[1] UNIR, Logrono, Spain
来源：
REVISTA CIENTIFICA DA FACULDADE DE EDUCACAO E MEIO AMBIENTE | 2015年 / 6卷 / 02期
关键词：
D O I：
暂无
中图分类号：
C [社会科学总论];
学科分类号：
03 ; 0303 ;
摘要：
引用
收藏
页码：309 / 315
页数：7
相关论文
共 50 条
  • [1] Physico-chemical and Technological Functional Properties for Food Applications of Talinun paniculatum Flour for Food Applications
    da Silva, Francisca Celia
    Santo Silva Neto, Feliciano do Espirito
    da Silva, Mauriane Maciel
    de Souza, Bianca Almeida
    Araujo, Darcia Souza
    de Souza, Luana Costa
    Lemos, Tatiana de Oliveira
    Fernandes Pereira, Ana Lucia
    Goncalves Abreu, Virginia Kelly
    REVISTA GEINTEC-GESTAO INOVACAO E TECNOLOGIAS, 2021, 11 (01): : 5849 - 5864
  • [2] Physico-chemical properties and acceptability of yam flour substituted with soy flour
    Akingbala, JO
    Oguntimein, GB
    Sobande, AO
    PLANT FOODS FOR HUMAN NUTRITION, 1995, 48 (01) : 73 - 80
  • [3] Some physico-chemical properties of fermented sorghum flour
    Elkhalifa, AEO
    Schiffler, B
    Bernhardt, R
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2006, 43 (01): : 26 - 27
  • [4] The physico-chemical and microbiological properties of wheat flour in Thrace
    Aydin, Ali
    Paulsen, Peter
    Smulders, Frans J. M.
    TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2009, 33 (05) : 445 - 454
  • [5] Pithecellobium jiringa legume flour for potential food applications: Studies on their physico-chemical and functional properties
    Sridaran, Ashuwini
    Karim, Alias A.
    Bhat, Rajeev
    FOOD CHEMISTRY, 2012, 130 (03) : 528 - 535
  • [6] PHYSICO-CHEMICAL PROPERTIES OF WHOLEMEAL FLOUR AND SOURDOUGH PREPARED FROM A NEW FOOD BARLEY VARIETY
    Slukova, Marcela
    Skrivan, Pavel
    Kumbarova, Lenka
    Vaculova, Katerina
    Horackova, Sarka
    Havelkova, Dita
    PROCEEDINGS OF THE 13TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2017, : 225 - 228
  • [7] PHYSICO-CHEMICAL PROPERTIES OF EXTRUDATES WITH ADDITION OF RESIDUAL OAT FLOUR
    Gumul, Dorota
    Ziobro, Rafal
    Gambus, Halina
    Buksa, Krzysztof
    Krystyjan, Magdalena
    PROCEEDINGS OF THE 9TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2013, : 107 - 108
  • [8] Effect of acorn flour on the physico-chemical and sensory properties of biscuits
    Pasqualone, Antonella
    Makhlouf, Fatima Z.
    Barkat, Malika
    Difonzo, Graziana
    Summo, Carmine
    Squeo, Giacomo
    Caponio, Francesco
    HELIYON, 2019, 5 (08)
  • [9] Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour
    Paucean, Adriana
    Man, Simona
    Muste, Sevastita
    Pop, Anamaria
    Chis, Simona
    Cotisel, Delia
    BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY, 2018, 75 (01) : 82 - 85
  • [10] Physico-chemical and functional properties of defatted Sterculia foetida seed flour
    Rao, Narsing G.
    Rao, D. G.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2009, 46 (03): : 225 - 227
12345