Addition of green banana flour to instant noodles: rheological and technological properties Adição de farinha de banana verde em macarrão instantâneo: propriedades reológicas e tecnológicas
Maria Gabriela Vernaza, Márcia Arocha Gularte, Yoon Kil Chang
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
Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258: CLIMATE CHANGE AND FOOD SCIENCE
PAUCAR-MENACHO, Luz Maria, BERHOW, Mark A, GONTIJO MANDARINO, José Marcos, YOON KIL CHANG, GONZALEZ DE MEJI, Elvira
Published in Food research international (2010)
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Published in Food research international (2010)
Journal Article
Desenvolvimento de farinhas mistas extrusadas à base de farinha de milho, derivados de levedura e caseína
Alvim, Izabela Dutra(Instituto de Tecnologia de Alimentos), Sgarbieri, Valdemiro Carlos(Instituto de Tecnologia de Alimentos), Chang, Yoon Kil(Unicamp Faculdade de Engenharia de Alimentos Departamento de Tecnologia de Alimentos)
Published in Ciência e tecnologia de alimentos (01.08.2002)
Published in Ciência e tecnologia de alimentos (01.08.2002)
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Influence of wheat bran addition and of thermoplastic extrusion process parameters on physical properties of corn-based expanded extruded snacks/Influencia da adicao do farelo de trigo e de parametros do processo de extrusao termoplastica nas propriedades fisicas de snacks extrudados expandidos de milho
Ferreira, Reinaldo Eduardo, Chang, Yoon Kil, Steel, Caroline Joy
Published in Alimentos e nutrição (01.10.2011)
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Published in Alimentos e nutrição (01.10.2011)
Journal Article
Determination of the concentration of different solvents systems in the protein solubilization of meat analogue/Determinacao da concentracao de diferentes sistemas de solventes na solubilizacao de proteinas de analogo de carne
Schmiele, Marcio, Araujo, Thiago Lopes, Gurgueira, Monica Dubas, Chang, Yoon Kil
Published in Ciência rural (01.06.2015)
Published in Ciência rural (01.06.2015)
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Journal Article
Caracterização físico-química e tecnológica da farinha de soja integral fermentada com Aspergillus oryzae Physicochemical and technological characterization of whole soybean flour fermented by Aspergillus oryzae
Leomar Hackbart da Silva, Paula Fernanda Pinto da Costa, Gabriela Wakayama Nomiyama, Ingrid Paula de Souza, Yoon Kil Chang
Published in Brazilian Journal of Food Technology (01.12.2012)
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Published in Brazilian Journal of Food Technology (01.12.2012)
Journal Article
Physicochemical properties of cassava, potato and jicama starches oxidised with www.soci.org organic acids
MARTINEZ-BUSTOS, Fernando, LORENA AMAYA -LLANO, Silvia, GARBAJAL-ARTEAGA, J. Antonio, YOON KIL CHANG, ZAZUETA-MORALES, José De J
Published in Journal of the science of food and agriculture (2007)
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Published in Journal of the science of food and agriculture (2007)
Journal Article
A influência de coberturas comestíveis na aceitação sensorial e intenção de compra de bolos de chocolate
Walter, Eduardo Henrique Miranda, Fontes, Luciana Cristina Brigatto, Osawa, Cibele Cristina, Steel, Caroline Joy, Chang, Yoon Kil
Published in Ciência e tecnologia de alimentos (01.06.2010)
Published in Ciência e tecnologia de alimentos (01.06.2010)
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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)
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Published in Ciência rural (01.05.2013)
Journal Article
SUBSTITUIÇÃO DE FARELO DE SOJA POR SOJA INTEGRAL EM RAÇÕES EXTRUSADAS PARA AQÜICULTURA REPLACEMENT OF SOYBEAN MEAL BY FULL FAT SOYBEAN IN EXTRUDED FEEDS FOR AQUACULTURE
Yoon Kil Chang, Márcio Caliari, Manoel Soares Soares Júnior
Published in Pesquisa agropecuária tropical (01.09.2007)
Published in Pesquisa agropecuária tropical (01.09.2007)
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