Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

Instituto de Tecnologia de Alimentos/CEREAL CHOCOTEC

Elizabeth Harumi Nabeshima

Also published on: slaca-2013

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CORRELATION BETWEEN RHEOLOGICAL AND TECHNOLOGICAL PROPERTIES OF WHOLE-WHEAT COOKIES
Formulation e processing of food (FP)

Flávio Martins Montenegro ¹ ; Elizabeth Harumi Nabeshima ¹ ; Nathalia do Amaral Gastardo ² ; Roseli Aparecida Ferrari ³ ; Gabriele Gofferjé ⁴

¹ Instituto de Tecnologia de Alimentos/CEREAL CHOCOTEC ;

² Universidade Estadual de Campinas ;

³ Instituto de Tecnologia de Alimentos/CCQA ;

⁴ Fraunhofer-IVV / Fraunhofer-IVV

Sunflower meal

Rheological behavior

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