Estefania Julia Dierings de Souza
Biographic Data
| ID | 9492647 |
|---|---|
| NAME | Estefania Julia Dierings de Souza |
| GIVEN NAMES | Estefania Julia Dierings |
| FAMILY NAME | de Souza |
| SIGNATURE | DE SOUZA E J D |
| AFFILIATIONS | Universidade Federal de Pelotas |
| ORCID | 0000-0001-7854-8795 |
| VERIFIED | Yes |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 0 |
Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans
Purpose The objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour. Design/methodology/approach The cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: hi…
No prominent works on this page.
Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans
Purpose The objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour. Design/methodology/approach The cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: hi…
Amylose (1 work) · Chemistry (1 work) · Food and Agricultural Sciences (1 work) · Food composition and properties (1 work) · Food Science (1 work) · Food Science (1 work) · Gluten (1 work) · Mathematics (1 work) · Phytase and its Applications (1 work) · Raw material (1 work)