Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough
Ortolan, Fernanda, Brites, Lara Tatiane G., Montenegro, Flávio M., Schmiele, Marcio, Steel, Caroline J., Clerici, Maria Teresa P.S., Almeida, Eveline L., Chang, Yoon K.
Published in Food research international (01.10.2015)
Published in Food research international (01.10.2015)
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Journal Article
Chemical and structural characteristics of proteins of non-vital and vital wheat glutens
Ortolan, Fernanda, Urbano, Karoline, Netto, Flavia Maria, Steel, Caroline Joy
Published in Food hydrocolloids (01.04.2022)
Published in Food hydrocolloids (01.04.2022)
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Rheological properties of vital wheat glutens with water or sodium chloride
Ortolan, Fernanda, Corrêa, Gabriela Paiva, da Cunha, Rosiane Lopes, Steel, Caroline Joy
Published in Food science & technology (01.06.2017)
Published in Food science & technology (01.06.2017)
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Simple tests as tools for vital wheat gluten evaluation
Ortolan, Fernanda, Urbano, Karoline, Steel, Caroline Joy
Published in British food journal (1966) (07.08.2018)
Published in British food journal (1966) (07.08.2018)
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Efeito do armazenamento à baixa temperatura (-4 ºC) na cor e no teor de acidez da farinha de trigo
Ortolan, Fernanda(Universidade Federal de Santa Maria), Hecktheuer, Luisa Helena(Universidade Federal de Santa Maria), Miranda, Martha Zavariz de(Empresa Brasileira de Pesquisa Agropecuária)
Published in Ciência e tecnologia de alimentos (01.01.2010)
Published in Ciência e tecnologia de alimentos (01.01.2010)
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Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds
BRITES, Lara Tatiane Geremias Ferreira, ORTOLAN, Fernanda, SILVA, David Wesley da, BUENO, Fábio Rodrigo, ROCHA, Thais de Souza, CHANG, Yoon Kil, STEEL, Caroline Joy
Published in Ciência e tecnologia de alimentos (01.06.2019)
Published in Ciência e tecnologia de alimentos (01.06.2019)
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Journal Article
Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough
Ortolan, Fernanda, Lara Tatiane G. BritesauthorUniversity of Campinas UNICAMP, Rua Monteiro Lobato, 80-Campinas, SP CEP 13083-862, Brazil, Flvio M. MontenegroauthorUniversity of Campinas UNICAMP, Rua Monteiro Lobato, 80-Campinas, SP CEP 13083-862, BrazilInstitute of Food Technology ITAL, Av. Brasil, 2880, Campinas, SP CEP 13070-178, Brazil, Marcio SchmieleauthorUniversity of Campinas UNICAMP, Rua Monteiro Lobato, 80-Campinas, SP CEP 13083-862, Brazil, Caroline J. SteelauthorUniversity of Campinas UNICAMP, Rua Monteiro Lobato, 80-Campinas, SP CEP 13083-862, Brazil, Maria Teresa P.S. ClericiauthorUniversity of Campinas UNICAMP, Rua Monteiro Lobato, 80-Campinas, SP CEP 13083-862, Brazil, Eveline L. AlmeidaauthorFederal University of Rio de Janeiro UFRJ, Av.Athos da Silveira Ramos, 149, Bloco E, Rio de Janeiro, RJ CEP 21941-909, Brazil, Yoon K. ChangauthorUniversity of Campinas UNICAMP, Rua Monteiro Lobato, 80-Campinas, SP CEP 13083-862, Brazil
Year of Publication 2015
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Year of Publication 2015
Journal Article