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

ISSN: 2447-2840

Universidade Tecnológica Federal do Paraná

Mary Ane Aparecida Gonçalves

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Nutritional composition, dietary fibers and fatty acids present in peeled grains of Buckwheat of the species Fagopyrum esculentum Moench cultivar IPR 91 – Baili
Chemical and physicochemical characterization of food (FQ)

Mary Ane Aparecida Gonçalves ¹ ; Cassiano Moro Piekarski ¹ ; Maria Helene Giovanetti Canteri ² ; João Conrado Schmidt Júnior ³ ; Fábio Schmidt ³ ; Fábio Neves Puglieri ¹ ; Antônio Carlos de Francisco ¹

¹ Universidade Tecnológica Federal do Paraná ;

² Departamento Acadêmico de Alimentos / Universidade Tecnológica Federal do Paraná ;

³ Universidade Estadual de Ponta Grossa

nutritional composition

Functional Foods;

fatty acids

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71394
IDENTITY AND QUALITY STANDARD OF WHEAT FLOUR MARKETED IN THE SOUTHERN REGION OF PARANÁ / BRAZIL
Chemical and physicochemical characterization of food (FQ)

Ana Laura Canassa Basseto ¹ ; Mary Ane Aparecida Gonçalves ¹

¹ Universidade Tecnológica Federal do Paraná

wheat flour

physicochemical analysis

standard of identity and quality

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71502

Co-authors (7)