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Author(s): LOURENÇO, L. F. H.; TAVARES, T. S.; ARAUJO, E. A. F.; PENA, R. S.; JOELE, M. R. S. P.; CARVALHO, A. V. This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice gr... ... |
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... ... |
Author(s): BASSINELLO, P. Z.; BENTO, J. A. C.; GOMES, L. de O. F.; CALIARI, M.; OOMAH, B. D. Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new opti... ... |
Author(s): BORGES, A. de M.; CARVALHO, C. W. P. de; NASCIMENTO, E. M. da G. C. do; CARVALHO, J. N. de; PEREIRA, J.
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Author(s): CONCENCO, G.; ANDRES, A.; TELÓ, G. M.; MARTINS, M. B.; MOISINHO, I. S.
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Author(s): PEREIRA, M. M. A.; SMIDERLE, O. J.; CORDEIRO, A. C. C.; MEDEIROS, R. D. de; SOUZA, L. T.
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Author(s): PILON, M.; OLIVEIRA, A. C. B. de; SILVA, J. J. C. da; BERTAGNOLLI, P. F.; ZÜGE, E. T. E.
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Author(s): PARFITT, J. M. B.; CONCENCO, G.; SCIVITTARO, W. B.; ANDRES, A.; SILVA, J. T. da; PINTO, M. A. B.
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