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Brasil
Food Science and Technology (0101-2061)
Féculas fermentadas na fabricação de biscoitos: estudo de fontes alternativas

Received Citations (11)

publishing year previous first author document title
2008 Food Science and Technology (Campinas) Camargo, Karina Fernandes de Production of snacks from sour cassava starch and fiber: effect of operational parameters on physical properties
2014 Ciência Rural Anjos, Letícia Dias dos Amidos modificados ou estabilizantes na elaboração de pão de queijo
2010 Ciência Rural Leonel, Magali Production of functional snacks from soybean flour and sour cassava starch
2009 Archivos Latinoamericanos de Nutrición Ferreira, Sila Mary Rodrigues Gluten free cookies prepared with sorghum flour
2010 Ciência e Agrotecnologia Machado, Antônio Vitor Rheological profile of the texture of dough and cheese bread
2005 Ciência e Agrotecnologia Pereira, Joelma Comparison between determined and stated chemical composition in different cheese bread brand
2010 Food Science and Technology (Campinas) Mauro, Ana Karina Phisical, chemical, and sensorial characterization of cookies made with kale stalk flour (KSF) and spinach stalk flour (SSF) rich in nourishing fiber
2007 Brazilian Archives of Biology and Technology Marcon, Maria Janete Angeloni Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
2007 Food Science and Technology (Campinas) Dias, Alvaro Renato Guerra Oxidation of fermented cassava and corn starches: development of the expansion property
2005 Ciência e Agrotecnologia Garcia, Ana Carolina Dal Bianco Effect of lactic acid concentration on expansion property of photochemically modified starches
2010 Ciência e Agrotecnologia Machado, Antônio Vitor Effect of scalding on technological and rheological properties of cheese bread dough and cheese bread
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