Search Results - "gluten"

Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT by Tabbita, Facundo, Ibba, Maria Itria, Andrade, Francisco, Crossa, José, Guzman, Carlos

Subjects: “…gluten…”
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Desarrollo de galletas a base de harina de maíz (Zea mays) y quínoa (Chenopodium quinoa) con adición de cáscara de huevo en polvo by Navarro T., Yarabis C.

Subjects: “…Gluten…”
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Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development by Dufour, Dominique, Rolland Sabaté, Agnès, Cordoba, Hansel A. Mina, Melendez, Jorge Luis Luna, Moreno Alzate, Jhon Larry, Pizzaro, Mónica, Guilois Dubois, Sophie, Sánchez, Teresa, Belalcázar, John Eiver, Morante, Nelson, Tran, Thierry, Moreno Santander, Martin A., Vélez Hernández, Gustavo Adolfo, Ceballos, German

Subjects: “…gluten-free foods…”
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Desarrollo y evaluación física-química y sensorial de un pan usando salvado de trigo y harina integral by Tinoco L., Olga C.

Subjects: “…Gluten…”
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Desarrollo de pastas elaboradas a base de harina de trigo y lechuga (Lactuca sativa) deshidratada en polvo o harina de cáscara de zanahoria (Daucus carota) by Mejía S., Ricardo I., Quintanilla P., Jorge F.

Subjects: “…Gluten…”
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Influencia de la textura del grano de trigo (Triticum aestivum L.) sobre la calidad industrial de galletitas dulces y crackers by Mir, Leticia Raquel

Subjects: “…Wheat Gluten…”
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Response to heat stress and glutenins allelic variation effects on quality traits in durum wheat by Tabbita, Facundo, Ammar, Karim, Ibba, María Itria, Andrade, Francisco, Maccaferri, Marco, Sanguineti, Maria Corinna, Tuberosa, Roberto, Guzmán, Carlos

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Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars by Garcia-Calabres, Virginia, Andrade, Francisco, Tabbita, Facundo, Castilla, Alejandro, Sillero, Josefina Carmen, Hernandez-Espinosa, Nayelli, Ibba, Maria Itria, Guzman, Carlos, Alvarez, Juan B.

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Evaluación de la sustitución parcial de harina blanca de trigo (Triticum aestivum) por harina integral y la disminución del contenido de azúcar en las características sensoriales y... by Inestroza A., Anny K.

Subjects: “…Gluten…”
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Relación entre eficiencia de uso del nitrógeno y calidad industrial en variedades argentinas de Trigo Pan (Triticum Aestivum L.) con distinta composición de gluten by Lerner, Silvia E., Arata, Agustin Francisco, Arrigoni, Adriana C.

Subjects: “…Gluten…”
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Evaluation of the sustainability of hemp fiber reinforced wheat gluten plastics by Muneer, Faraz

Subjects: “…wheat gluten…”

Desarrollo de una pasta corta a partir de frijol biofortificado Honduras Nutritivo (Phaseolus vulgaris L.) y arroz (Oryza sativa) by Valle R., Otto W.

Subjects: “…Sin gluten…”
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Canary seed flour as a promising new ingredient for gluten-free cookies by Gozzi, Marta Sofía, Rosito, Pablo, Cisternas, M. Estefania, Fiorito, Romina, Játiva Gutiérrez, M. Paola, Ormando, Paula

Subjects: “…Gluten-free Foods…”
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Biodisponibilidad potencial de hierro, calcio y zinc en galletitas, pastas y snacks comerciales libres de gluten by Binaghi, María Julieta, Ambrosi, Vanina A., López, Laura Beatriz

Subjects: “…Gluten Free Foods…”
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Tef: A tiny grain with enormous potential by Girija, A., Jifar, H., Jones, Christopher S., Yadav, R., Mur, L.

Subjects: “…gluten-free foods…”
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Natural and modified food hydrocolloids as gluten replacement in baked foods: functional benefits by Irondi, E.A., Imam, Y.T., Ajani, E.O., Alamu, E.O.

Subjects: “…gluten-free foods…”
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Desarrollo y habilitación de una línea de harinas funcionales sin gluten con algas marinas

Subjects: “…SIN GLUTEN…”
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Barquillo helado en base a productos endémicos libre de gluten

Subjects: “…SIN GLUTEN…”
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Molino Cosecha Justa: elaboración y comercialización de harinas libres de gluten producidas con granos de pequeños agricultores nacionales

Subjects: “…SIN GLUTEN…”
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Ficha Iniciativa FIA : Molino Cosecha Justa: Elaboración y comercialización de harinas libres de gluten, producidas con granos de pequeños agricultores nacionales

Subjects: “…SIN GLUTEN…”
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