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机译:Sapucaia坚果(Lecythis pisonis Cambess。)面粉作为一种新的工业成分:物理化学,热学和功能特性
Food Engineering Graduate Program, Federal University of Paraná;
Food Engineering Graduate Program, Federal University of Paraná;
Food Engineering Graduate Program, Federal University of Paraná;
Food Engineering Graduate Program, Federal University of Paraná;
Food Engineering Graduate Program, Federal University of Paraná;
Defatted nut meal; Brazilian edible nut; Pressurized fluids; Functional properties; Emulsions;
机译:Sapucaia(Lecythis Pisonis)坚果油的化学,热和流变性能和稳定性
机译:克服Sapucaia的空气分层聚烯腺幼苗克服种子休眠和生根(Lecythis Pisonis Cambess。)
机译:Sapucaia螺母:Morphophophophyogy,矿物质含量,图像分析中的方法验证,lecythis Pisonis Cambess的图像分析,表型和分子多样性
机译:用改性的红薯粉加入螺母面粉制成的无麸质面包的物理化学,烘焙质量和感官评价
机译:中国湿面条:配方的优化,面条质量的评估;以及化学成分对面条粉(响应面)功能特性的影响。
机译:热处理对脱脂松果(Tetracarpidium conophorum)面粉和分离蛋白的营养和功能特性的影响
机译:哺乳动物消化蛋白酶对sapucaia(Lecythis pisonis Camb。)坚果中球蛋白的消化率