4 Art�culos

Chemometric tools applied to the development and proximal and sensory characterization of chocolate cakes containing chia and azuki

Acceso

en l�nea

Aline Kirie Gohara, Aloisio Henrique Pereira de Souza, Ana Beatriz Zanqui, Nilson Evel�zio Souza, Jesui Vergilio Visentainer, Makoto Matsushita P�g. 537 - 543

A 22 full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the factors percentage of chia and percentage of azuki added to gluten-free chocolate cake on the proximal composition, energy and sensory... ver m�s

Revista: Acta Scientiarum: Technology Formato: Electr�nico

Tabla de contenido: Vol: 36 Num: 3 Par: 0 A�o: 2014

CIN�TICA DE SECAGEM DO FEIJ�O ADZUKI (Vigna angularis)

Acceso

en l�nea

Dieimisson Paulo Almeida,Osvaldo Resende,L�lian Moreira Costa,Udenys Cabral Mendes,Juliana de F�tima Sales

Objetivou-se com o presente trabalho analisar o processo de secagem, determinar o coeficiente de difus�o e obter a energia de ativa��o para o processo de secagem do feij�o adzuki sob diversas condi��es de ar. Foram utilizados gr�os de feij�o adzuki (Vign... ver m�s

Revista: Global Science and Technology Formato: Electr�nico

Tabla de contenido: Vol: 2 Num: 1 Par: 0 A�o: 2009

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