Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.

Rodrigues, Larissa Lages; Hashimoto, Jorge Minoru; Nabeshima, Elizabeth Harumi; Gomes, Fernanda de Oliveira; Silva, Jurandy do Nascimento; Damasceno E Silva, Kaesel Jackson

Rodrigues, Larissa Lages; Hashimoto, Jorge Minoru; Nabeshima, Elizabeth Harumi; Gomes, Fernanda de Oliveira; Silva, Jurandy do Nascimento; Damasceno E Silva, Kaesel Jackson.

Afiliação

Rodrigues LL; Department of Nutrition, Federal University of Piauí (UFPI), Teresina, PI, Brazil.
Hashimoto JM; Brazilian Agricultural Research Corporation Mid-North (Embrapa Meio-Norte), Teresina, PI, Brazil.
Nabeshima EH; Institute of Food Technology (ITAL), Campinas, SP, Brazil.
Gomes FO; Department of Nutrition, Federal University of Piauí (UFPI), Teresina, PI, Brazil.
Silva JDN; Federal Institute of Piauí (IFPI), Teresina, PI, Brazil.
Damasceno E Silva KJ; Brazilian Agricultural Research Corporation Mid-North (Embrapa Meio-Norte), Teresina, PI, Brazil.

Food Sci Technol Int ; 29(8): 818-830, 2023 Dec.

Article em En | MEDLINE | ID: mdl-35989620

Assuntos

Fabaceae; Oryza; Vigna; Farinha; Triticum; Dureza

Palavras-chave

Bakery products; cookie; rheology; simplex-centroid; whole flour

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Vigna / Fabaceae Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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