Kaciane Andreola | SLACAN 2025 | Galoá Proceedings

Instituto de Tecnologia de Alimentos - ITAL

Kaciane Andreola

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COMPARATIVE EVALUATION OF THE TECHNOFUNCTIONAL PROPERTIES OF WHOLE WHEAT FLOURS OF CARIOCA BEAN, CANADIAN LENTIL, RED LENTIL AND CHICKPEAS
ISHIZAKA, CARLA KEIKO MOCHIZUKI ¹
BRITO, Nayara J. S. ¹
ANDREOLA, Kaciane ¹
COSTA, Bruno Patricio ²
SADAHIRA, Mitie Sônia ¹
PACHECO, Maria T. B. ¹
¹ Instituto de Tecnologia de Alimentos (ITAL)
² Universidade Federal do Ceará - UFC
Vol.2, 2025 -
329748

Food Formulation and Processing (FP)

Poster
FUNCTIONAL AND NUTRITIONAL PROPERTIES OF BLENDS OF CARIOCA BEAN PROTEIN FLOUR (Phaseolus vulgaris) AND RICE FLOUR FOR APPLICATION IN EXTRUDED PRODUCTS
ISHIZAKA, CARLA KEIKO MOCHIZUKI ¹
BRITO, Nayara Jeiely Silva ¹
ANDREOLA, Kaciane ¹
COSTA, Bruno Patricio ²
SADAHIRA, Mitie Sônia ¹
PACHECO, Maria T. B. ¹
¹ Instituto de Tecnologia de Alimentos (ITAL)
² Universidade Federal do Ceará - UFC
Vol.2, 2025 -
329717

Food Formulation and Processing (FP)

Poster

Co-authors (6)

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