01177naa a2200253 a 450000100080000000500110000800800410001902400510006010000210011124501370013226000090026952003890027865000120066765000130067965300200069265300210071265300160073370000210074970000210077070000200079170000200081170000220083177300700085321458782023-11-27       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1177/108201322211211722DOI1 aRODRIGUES, L. L.  aCharacteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.h[electronic resource]  c2022  aA simplex-centroid design was used to evaluate the effect of proportions (0 to 100%) of whole wheat flour (WWF), whole mung bean flour (WMF) and whole rice flour (BRF) on the quality of cookies savory. The dough cut in the shape of a disks (37 mmx 2 mm) showed a 13% retraction in diameter when they contained exclusively WWF, it was less intense (5%) with BRF and null (0%) with WMF.  aCookies  aBiscoito  aBakery products  aFarinha integral  aWhole flour1 aHASHIMOTO, J. M.1 aNABESHIMA, E. H.1 aGOMES, F. de O.1 aSILVA, J. do N.1 aSILVA, K. J. D. e  tFood Science and Technology International, Aug. 22, 2022. Online.