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    <title>Results for "Gelatine"</title>
    <description>Showing 1 - 14 results of 14</description>
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      <title>Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety</title>
      <pubDate>Mon, 01 Jan 2018 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace102036</link>
      <guid>https://buscador.una.edu.ni/Record/CGSpace102036</guid>
      <author>Zohoun, E.V.</author>
      <dc:format>Journal Article</dc:format>
      <dc:date>2018</dc:date>
      <dc:creator>Zohoun, E.V.</dc:creator>
      <slash:comments>0</slash:comments>
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      <title>Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties</title>
      <pubDate>Mon, 01 Jan 2018 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace102075</link>
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      <author>Zohoun, E.V.</author>
      <dc:format>Journal Article</dc:format>
      <dc:date>2018</dc:date>
      <dc:creator>Zohoun, E.V.</dc:creator>
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    <item>
      <title>Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia</title>
      <pubDate>Fri, 01 Jan 2021 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace122462</link>
      <guid>https://buscador.una.edu.ni/Record/CGSpace122462</guid>
      <author>CGIAR Research Program on Rice</author>
      <dc:format>Informe técnico</dc:format>
      <dc:date>2021</dc:date>
      <dc:creator>CGIAR Research Program on Rice</dc:creator>
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    <item>
      <title>Using chain-length distributions to diagnose genetic diversity in starch biosynthesis</title>
      <pubDate>Fri, 01 Jan 2010 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace166057</link>
      <guid>https://buscador.una.edu.ni/Record/CGSpace166057</guid>
      <author>Cuevas, Rosa Paula</author>
      <dc:format>Journal Article</dc:format>
      <dc:date>2010</dc:date>
      <dc:creator>Cuevas, Rosa Paula</dc:creator>
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    <item>
      <title>Melting the secrets of gelatinisation temperature in rice</title>
      <pubDate>Fri, 01 Jan 2010 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace166088</link>
      <guid>https://buscador.una.edu.ni/Record/CGSpace166088</guid>
      <author>Cuevas, Rosa P.</author>
      <dc:format>Journal Article</dc:format>
      <dc:date>2010</dc:date>
      <dc:creator>Cuevas, Rosa P.</dc:creator>
      <slash:comments>0</slash:comments>
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    <item>
      <title>Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature</title>
      <pubDate>Tue, 01 Jan 1985 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace166549</link>
      <guid>https://buscador.una.edu.ni/Record/CGSpace166549</guid>
      <author>Juliano, Bienvenido O.</author>
      <dc:format>Journal Article</dc:format>
      <dc:date>1985</dc:date>
      <dc:creator>Juliano, Bienvenido O.</dc:creator>
      <slash:comments>0</slash:comments>
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    <item>
      <title>Properties of Lintnerized Starch Granules From Rices Differing in Amylose Content and Gelatinization Temperature</title>
      <pubDate>Mon, 01 Jan 1979 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace166553</link>
      <guid>https://buscador.una.edu.ni/Record/CGSpace166553</guid>
      <author>Maniñgat, C.C.</author>
      <dc:format>Journal Article</dc:format>
      <dc:date>1979</dc:date>
      <dc:creator>Maniñgat, C.C.</dc:creator>
      <slash:comments>0</slash:comments>
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    <item>
      <title>Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp</title>
      <pubDate>Fri, 01 Jan 2016 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace72878</link>
      <guid>https://buscador.una.edu.ni/Record/CGSpace72878</guid>
      <author>Giraldo Toro, Andrés</author>
      <dc:format>Journal Article</dc:format>
      <dc:date>2016</dc:date>
      <dc:creator>Giraldo Toro, Andrés</dc:creator>
      <slash:comments>0</slash:comments>
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      <title>Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)</title>
      <pubDate>Sun, 01 Jan 2017 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace77842</link>
      <guid>https://buscador.una.edu.ni/Record/CGSpace77842</guid>
      <author>Pulido Diaz, Adriana</author>
      <dc:format>Journal Article</dc:format>
      <dc:date>2017</dc:date>
      <dc:creator>Pulido Diaz, Adriana</dc:creator>
      <slash:comments>0</slash:comments>
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    <item>
      <title>Cassava roots: characteristic, utilization and analysis methods</title>
      <pubDate>Tue, 01 Jan 1991 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace77990</link>
      <guid>https://buscador.una.edu.ni/Record/CGSpace77990</guid>
      <author>Suismono</author>
      <dc:format>Libro</dc:format>
      <dc:date>1991</dc:date>
      <dc:creator>Suismono</dc:creator>
      <slash:comments>0</slash:comments>
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    <item>
      <title>Variation in physicochemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop</title>
      <pubDate>Tue, 01 Jan 2008 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/CGSpace90931</link>
      <guid>https://buscador.una.edu.ni/Record/CGSpace90931</guid>
      <author>Ajeigbe, Hakeem A.</author>
      <dc:format>Journal Article</dc:format>
      <dc:date>2008</dc:date>
      <dc:creator>Ajeigbe, Hakeem A.</dc:creator>
      <slash:comments>0</slash:comments>
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      <title>Effect of gelatin addition to freezing extender on rabbit semen parameters and reproductive performance</title>
      <pubDate>Fri, 01 Jan 2021 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/ReDivia7666</link>
      <guid>https://buscador.una.edu.ni/Record/ReDivia7666</guid>
      <author>Cortell, Carmela</author>
      <dc:format>Objeto de conferencia</dc:format>
      <dc:date>2021</dc:date>
      <dc:creator>Cortell, Carmela</dc:creator>
      <slash:comments>0</slash:comments>
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    <item>
      <title>Non-Destructive Determination of Starch Gelatinization, Head Rice Yield, and Aroma Components in Parboiled Rice by Raman and NIR Spectroscopy</title>
      <pubDate>Wed, 01 Jan 2025 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/ReDivia9083</link>
      <guid>https://buscador.una.edu.ni/Record/ReDivia9083</guid>
      <author>Taghinezhad, Ebrahim</author>
      <dc:format>Artículo</dc:format>
      <dc:date>2025</dc:date>
      <dc:creator>Taghinezhad, Ebrahim</dc:creator>
      <slash:comments>0</slash:comments>
    </item>
    <item>
      <title>Influence of sugar reduction strategy on the baking properties of cookies</title>
      <pubDate>Wed, 01 Jan 2025 13:43:51 -0600</pubDate>
      <link>https://buscador.una.edu.ni/Record/ZAMORANO7821</link>
      <guid>https://buscador.una.edu.ni/Record/ZAMORANO7821</guid>
      <author>Argote F., Esdras J.</author>
      <dc:format>Tesis</dc:format>
      <dc:date>2025</dc:date>
      <dc:creator>Argote F., Esdras J.</dc:creator>
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