Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
Schmiele, Marcio, Jaekel, Leandra Zafalon, Patricio, Stella Maris Cardoso, Steel, Caroline Joy, Chang, Yoon Kil
Published in International journal of food science & technology (01.10.2012)
Published in International journal of food science & technology (01.10.2012)
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Journal Article
Avaliação físico-química e sensorial de bebidas com diferentes proporções de extratos de soja e de arroz
Jaekel, Leandra Zafalon(Universidade Estadual de Campinas Departamento de Tecnologia dos Alimentos), Rodrigues, Rosane da Silva(Universidade Federal de Pelotas Departamento de Ciência de Alimentos), Silva, Amanda Pinto da(Universidade Federal de Pelotas Departamento de Ciência de Alimentos)
Published in Ciência e tecnologia de alimentos (2010)
Published in Ciência e tecnologia de alimentos (2010)
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Journal Article
Effect of a soybean and rice beverage on the lipid and glycemic metabolisms in hamsters
Jaekel, Leandra Zafalon, Rodrigues, Rosane da Silva
Published in Ciência e agrotecnologia (01.12.2011)
Published in Ciência e agrotecnologia (01.12.2011)
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Journal Article
Massa alimentícia sem glúten com elevado teor proteico obtida por processo convencional Gluten-free pasta with high protein content obtained by conventional processing
Marcio Schmiele, Leandra Zafalon Jaekel, Patricia Mello Garrido Ishida, Yoon Kil Chang, Caroline Joy Steel
Published in Ciência rural (01.05.2013)
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Published in Ciência rural (01.05.2013)
Journal Article
Gluten-free pasta with high protein content obtained by conventional processing/Massa alimenticia sem gluten com elevado teor proteico obtida por processo convencional
Schmiele, Marcio, Jaekel, Leandra Zafalon, Ishida, Patricia Mello Garrido, Chang, Yoon Kil, Steel, Caroline Joy
Published in Ciência rural (01.05.2013)
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Published in Ciência rural (01.05.2013)
Journal Article
Gluten-free pasta with high protein content obtained by conventional processing/Massa alimenticia sem gluten com elevado teor proteico obtida por processo convencional
Schmiele, Marcio, Jaekel, Leandra Zafalon, Ishida, Patricia Mello Garrido, Chang, Yoon Kil, Steel, Caroline Joy
Published in Ciência rural (01.05.2013)
Get full text
Published in Ciência rural (01.05.2013)
Journal Article