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Processing and technological characterization of extruded breakfast cereal obtained with a mix of broken rice and common bean flour. Author(s): CARVALHO, A. V.; BASSINELLO, P. Z.; RIOS, A. de O. The aim of this work was to evaluate the functional technological properties of breakfast cereal obtained with a mix of broken rice and common bean flour, by the analyses of expansion index, water abs... ... Repository: BDPA Publication year: 2011
Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. Author(s): BASSINELLO, P. Z.; CARVALHO, A. V.; RIOS, A. de O.; MACIEL, R. de A.; BERRIOS, J. de J. The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein... ... Repository: BDPA Publication year: 2015
Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. Author(s): MARTINEZ, O. D. M.; TOLEDO, R. C. L.; QUEIROZ, V. A. V.; PIROZI, M. R.; MARTINO, H. S. D.; BARROS, F. A. R. de Quinoa is a pseudocereal that has high protein quality and sorghum has phenolic compounds that give it a higher antioxidant capacity, however, its protein quality is low. Thus, this study aimed to eva... ... Repository: BDPA Publication year: 2020
Development of food mass mix from brazil nut and peach palm fruit flours. Author(s): SOUZA, J. M. L. de; PINTO, V. Z.; SOUZA, E. L. de; ELIAS, M. C. The forest Amazon offers a natural resources variety. Among the vegetal resources used, the Brazil nut, Bertollethia excelsa H.B.K and peach palm fruit (Bactris gasipaes, Kunth) are distinguished. The... ... Repository: BDPA Publication year: 2010
Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse. Author(s): ASCHERI, D. P. R.; CAVALCANTE, L. H.; ASCHERI, J. L. R.; CARVALHO, C. W. P. de Repository: BDPA Publication year: 2016
Rheological of mixed drinks of passion and rice flour added pectin. Author(s): ALVES, P. L. da S.; CARVALHO, C. W. P. de; ASCHERI, J. L. R. Repository: BDPA Publication year: 2013
Behavior of flow in steady state of mixing rice and brewer's spent grain flour extruded. Author(s): NASCIMENTO, T. A.; CARVALHO, C. W. P. de; CALADO, V. M. de A. Repository: BDPA Publication year: 2013
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
Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder. Author(s): CUNHA, C. R. da; SANTOS, S. L. dos; MACIEL, V. T.; SOUZA, M. L. de; FURTADO, C. de M.; CARVALHO, A. V. The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed... ... Repository: BDPA Publication year: 2014
Mistura para bolo com farinhas de castanha-do-brasil e banana verde. Author(s): CUNHA, C. R. da; MACIEL, V. T.; SOUZA, J. M. L. de O objetivo do presente trabalho foi desenvolver uma formulação de mistura pronta para bolo com a adição de farinhas de castanha-do-brasil e banana verde. Repository: BDPA Publication year: 2014

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