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Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer. Author(s): PRADO, M. E. A. do; QUEIROZ, V. A. V.; CORREIA, V. T. da V.; NEVES, E. O.; RONCHETI, E. F. S.; GONÇALVES, A. C. A.; MENEZES, C. B. de; OLIVEIRA, F. C. E. de The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed.... ... Repository: BDPA Publication year: 2019
Evaluation of nutritional characteristics and consumers' acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate. Author(s): CAYRES, C. A.; ASCHERI, J. L. R.; COUTO, M. A. P. G. Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scar... ... Repository: BDPA Publication year: 2021
Thermal treatment for soybean flour processing with high-quality color and reduced Kunitz trypsin inhibitor. Author(s): CARRÃO-PANIZZI, M. C. Repository: BDPA Publication year: 2018
Tempeh flour as a substitute for soybean flour in coconut cookies. Author(s): LEITE, R. S.; CARRÃO-PANIZZI, M. C. The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy... ... 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
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
Aplicação da farinha de banana verde na produção de bolo rico em amido resistente. Author(s): VIANA, E. de S.; REIS, R. C.; JESUS, J. L. de 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
Quality assessment of soy milk: RR® event traceability, detection of Salmonella Enteritidis and sensory analysis. Author(s): SANTOS, A. M. dos; COSTA, S. D. de O.; PENTEADO, A. L.; STEPHAN, M. P.; TORREZAN, R.; DELIZA, R.; OLIVEIRA, E. M. M. Repository: BDPA Publication year: 2014
Developing a fermented probiotic soy-coffee product enriched with soy hull. Author(s): DUARTE, G.; FARAH, A.; FELBERG, I.; DELIZA, R.; CALADO, V. Repository: BDPA Publication year: 2016

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