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Chemical composition, physical characteristics, and sensory evaluation of cookies with carob addition. Author(s): MONTEIRO, L. K.; ZANELLA, O.; SILVA, A. A. da; MIRANDA, M. Z. de; BILIBIO, D. The objective of this work was to partially replace wheat flour by using carob powder. Repository: BDPA Publication year: 2018
Amido danificado e capacidade de retenção de solventes de farinhas obtidas em moinhos experimentais. Author(s): BORDIGNON, J. R.; SCHOLZ, M. B. S.; MIRANDA, M. Z. de; SILVA, V. C. da; EL KHOURI, M.; DE PIERI, F. L. Z.; TATSCH, P. O. Repository: BDPA Publication year: 2015
Aplicação da farinha de banana verde na produção de bolo rico em amido resistente. Author(s): GUEDES, I. S. A.; VIANA, E. de S.; REIS, R. C.; JESUS, J. L. de; SANTOS, F. D. Repository: BDPA Publication year: 2020
Efeito do armazenamento à baixa temperatura (-4 °C) na cor e no teor de acidez da farinha de trigo. Author(s): ORTOLAN, F.; HECKTHEUER, L. H.; MIRANDA, M. Z. de Repository: BDPA Publication year: 2010
Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations. Author(s): OLIVEIRA, M. E. A. S.; ALVES, T. O.; GUTKOSKI, L. C.; MIRANDA, M. Z. de; FERREIRA, M. S. L.; TAKEITI, C. Y. Brazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in th... ... Repository: BDPA Publication year: 2021
Characterization and in vitro starch digestiblility of green banana pulp and pell flours. Author(s): VIANA, L. M.; RODRIGUES, F. S. R.; LEITE, M. O.; MARTINS, M. A.; CARVALHO, C. W. P. de; MARTINO, H. S. D.; FELISBERTO, M. H. F.; BARROS, F. A. R. The use of green banana pulp (GBPF) and peel (GBPeF) flours in food formulations may be a viable alternative to minimize post-harvest losses and improve the nutritional value of foods. Thus, the objec... ... Repository: BDPA Publication year: 2022
Development of food products from biofortified crops. Author(s): GALLEGO, S.; JIMÉNEZ, M. F.; OSPINA, B.; NUTTI, M. R.; CARVALHO, J. L. V. de Repository: BDPA Publication year: 2014
PRODUÇÃO de farinha de polpa de macaúba. Descreve como produzir a farinha da polpa da macaúba, um excelente alimento que contribui para saúde. Repository: BDPA Publication year: 2021
Avaliação sensorial em biscoitos de coco com farinhas de tempeh de soja liofilizado e torrado. Author(s): LEITE, R. S.; CARRÃO-PANIZZI, M. C.; SEIBEL, N. F.; DIAS, I. P. Repository: BDPA Publication year: 2013
Efeito da substituição parcial da farinha de trigo por farinha de casca de batata (Solanum Tuberosum Lineu). Author(s): FERNANDES, A. F.; PEREIRA, J.; GERMANI, R.; OIANO NETO, J. Repository: BDPA Publication year: 2008

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