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Yulia Bondarenko,Larysa Mykhonik,Olena Bilyk,Oksana Kochubei-Lytvynenko,Galina Andronovich,Inna Hetman
Pág. 46 - 55
In the course of development of bakery products enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil-bearing crops enjoy popularity. The actual direction can be a combination of the use of oil-bearing ...
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Meire Franci Polonio Navacchi, João Carlos Monteiro de Carvalho, Katiuchia Pereira Takeuchi, Eliane Dalva Godoy Danesi
Pág. 465 - 472
The cassava cake was developed enriching it with a biomass of Spirulina platensis and a type of bran made out of its own starch. This biomass, a part from being rich in protein, also contains vitamins, essential fatty acids and minerals. Around Umuarama,...
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José Chanchí Golondrino, Diego Bonilla Campos, John Gaviria Rojas, John Giraldo López
Pág. Page 145 - 154
This article describes the conception process, research development and implementation process at the laboratory level of a masonry unit with top and bottom semiovoid chock and made using recycled newspaper and paste of yucca starch. The devel ped implem...
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Lai, L. S. Liao, C. L.
Pág. 1200 - 1207
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Chang, Y K; Silva, M R; Gutkoski, L C; Sebio, L; Silva, M A A P Da
Pág. 59 - 66
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