Data/hora: 18/06/2024 04:32:40

Biblioteca(s): 	Embrapa Meio-Norte.	
Data corrente: 	30/08/2022	
Data da última atualização: 	27/11/2023	
Autoria: 	RODRIGUES, L. L.; HASHIMOTO, J. M.; NABESHIMA, E. H.; GOMES, F. de O.; SILVA, J. do N.; SILVA, K. J. D. e.	
Afiliação: 	LARISSA LAGES RODRIGUES, FEDERAL UNIVERSITY OF PIAUÍ; JORGE MINORU HASHIMOTO, CPAMN; ELIZABETH HARUMI NABESHIMA, INSTITUTE OF FOOD TECHNOLOGY; FERNANDA DE OLIVEIRA GOMES, FEDERAL UNIVERSITY OF PIAUÍ; JURANDY DO NASCIMENTO SILVA, FEDERAL INSTITUTE OF PIAUÍ; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.	
Título: 	Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.	
Ano de publicação: 	2022	
Fonte/Imprenta: 	Food Science and Technology International, Aug. 22, 2022. Online.	
DOI: 	https://doi.org/10.1177/10820132221121172	
Idioma: 	Inglês	
Conteúdo: 	A 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.	
Palavras-Chave: 	Bakery products; Farinha integral; Whole flour.	
Thesagro: 	Biscoito.	
Thesaurus Nal: 	Cookies.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/243417/1/Characteristics-of-biscuits-containing.pdf	
Registro original: 	Embrapa Meio-Norte (CPAMN)	
Exemplares: 	CPAMN - (33469-1) - UPC - AP - DD -  -  -  - DIS