COMPARISON OF THE RHEOLOGICAL BAHAVIOR OF STRONG, WEAK AMD MEDIUM WHEAT FLOUR MIXED WITH CASSAVA STARCH AT DIFFERENT PERCENTAGES.

Fernanda Jaqueline Menegusso; Viecili, A. A.; Dermânio Tadeu Lima Ferreira; Zanetti, F.; tiago ficagna

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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COMPARISON OF THE RHEOLOGICAL BAHAVIOR OF STRONG, WEAK AMD MEDIUM WHEAT FLOUR MIXED WITH CASSAVA STARCH AT DIFFERENT PERCENTAGES.

Fernanda Jaqueline Menegusso ¹ ; Viecili, A. A. ; Dermânio Tadeu Lima Ferreira ² ; Zanetti, F. ; tiago ficagna ³

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Fernanda Jaqueline Menegusso et al. COMPARISON OF THE RHEOLOGICAL BAHAVIOR OF STRONG, WEAK AMD MEDIUM WHEAT FLOUR MIXED WITH CASSAVA STARCH AT DIFFERENT PERCENTAGES.. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/comparison-of-the-rheological-bahavior-of-strong-weak-amd-medium-wheat-flour-mix?lang=en>. Acesso em: 13 Nov. 2026. Copy citation

Fernanda Jaqueline Menegusso, 2022, COMPARISON OF THE RHEOLOGICAL BAHAVIOR OF STRONG, WEAK AMD MEDIUM WHEAT FLOUR MIXED WITH CASSAVA STARCH AT DIFFERENT PERCENTAGES.. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/comparison-of-the-rheological-bahavior-of-strong-weak-amd-medium-wheat-flour-mix?lang=en>. Copy citation

Fernanda Jaqueline Menegusso. (2022, May). COMPARISON OF THE RHEOLOGICAL BAHAVIOR OF STRONG, WEAK AMD MEDIUM WHEAT FLOUR MIXED WITH CASSAVA STARCH AT DIFFERENT PERCENTAGES.. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Fernanda Jaqueline Menegusso, COMPARISON OF THE RHEOLOGICAL BAHAVIOR OF STRONG, WEAK AMD MEDIUM WHEAT FLOUR MIXED WITH CASSAVA STARCH AT DIFFERENT PERCENTAGES.. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/comparison-of-the-rheological-bahavior-of-strong-weak-amd-medium-wheat-flour-mix?lang=en Copy citation

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¹ laboratório de análises reológicas da farinha de trigo/FAG ;

² Faculdade Dom Bosco ;

³ Universidade Estadual do Oeste do Paraná

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Food Biotechnology

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