01259naa a2200253 a 450000100080000000500110000800800410001902200140006010000200007424501860009426000090028052004330028965000130072265000200073565300110075565300210076665300210078770000210080870000210082970000190085070000220086970000220089177300920091321414772022-04-28       2021    bl uuuu     u00u1 u    #d  a1365-26211 aSILVA, D. J. S.  aCorrelation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.h[electronic resource]  c2021  aA mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively.  aBiscoito  aVigna Angularis  aAdzuki  aCentroid simplex  aFarinha integral1 aHASHIMOTO, J. M.1 aNABESHIMA, E. H.1 aSALGADO, R. T.1 aFREITAS, T. K. T.1 aSILVA, K. J. D. e  tInternational Journal of Food Science and Technologygv. 56, n. 10, p. 5190-5200, 2021.