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Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads. Author(s): CUNHA, C. R. da The role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheolo... ... Repository: BDPA Publication year: 2012
Biodegradable blends of urea plasticized thermoplastic starch (UTPS) and poly (?-coprolactone) (PCL): morphological, rheological, thermal and mechanical properties. Repository: BDPA Publication year: 2017
Storage and flavor influence on the rheological properties of handmade mayonnaises. Author(s): SILVA, J. P. L. da; CARVALHO, C. W. P. de; TAKEITI, C. Y. Repository: BDPA Publication year: 2013
Steady and dynamic shear rheological properties of gabiroba pulp (Campomanesia xanthocarpa Berg). Repository: BDPA Publication year: 2015
Rheological and heating properties of cassava starch, glycerol and acerola pulp blends. Author(s): CARVALHO, C. W. P. de; ASCHERI, J. L. R. Repository: BDPA Publication year: 2013
Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes. Author(s): CARVALHO, C. W. P. de; HELM, C. V.; AZEREDO, H. M. C. de; GODOY, R. C. B. de Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and ri... ... Repository: BDPA Publication year: 2018
Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensoria acceptability and rheological properties. Author(s): WURLITZER, N. J.; GARRUTI, D. dos S. Repository: BDPA Publication year: 2022
Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour. A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF incr... ... Repository: BDPA Publication year: 2021
Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour. As with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined th... ... Repository: BDPA Publication year: 2012
Technological quality and phenolic compounds content of Embrapa wheat cultivars. Repository: BDPA Publication year: 2019

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