AVALIAÇÃO DA QUALIDADE TECNOLÓGICA DE FARINHA INTEGRAL DE TRIGO: CARACTERÍSTICAS DE PASTA
Análise de Alimentos (AA)
vol. 1, 2013 -
11660
Publicações em outros proceedings
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slaca-2017
THERMAL STABILITY OF FOLIC ACID ENCAPSULATED IN ULTRAFINE ZEIN FIBERS PRODUCED BY ELECTROSPINNING
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IUFoST
NITROGEN FERTILIZATION ON THE PHYSICO-CHEMICAL AND TECHNOLOGICAL PROPERTIES OF WHEAT GENOTYPES
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IUFoST
NATURAL DEOXYNIVALENOL OCCURRENCE IN WHEAT PRODUCT COMMERCIALIZED IN PARANÁ STATE, BRAZIL.
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IUFoST
ADAPTATION OF BREAD-BAKING TEST IN SMALL-SCALE FOR WHEAT FLOUR
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IUFoST
HIGH MOLECULAR WEIGHT GLUTENINS PROFILE OF COMMERCIAL WHOLE WHEAT
