Search Results - "Gomes Natal, Dorina Isabel"

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    Heat-treated hull flour does not affect iron bioavailability in rats by Martino, Hércia Stampini Duarte, Carvalho, Ariela Werneck de, Silva, Cassiano Oliveira da, Dantas, Maria Inês de Souza, Natal, Dorina Isabel Gomes, Ribeiro, Sônia Machado Rocha, Costa, Neuza Maria Brunoro

    Published in Archivos latinoamericanos de nutrición (01-06-2011)
    “…In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The…”
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    Journal Article
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    Fortificação de massas de pizza com farinha integral de soja do novo cultivar 'UFVTN 105AP' by Natal, Dorina Isabel Gomes, Dantas, Maria Inês de Souza, Vidigal, Márcia Cristina Teixeira Ribeiro, Ribeiro, Sônia Machado Rocha, Piovesan, Newton Deniz, Martino, Hércia Stampini Duarte, Dias, Desirrê Morais

    Published in Ciência rural (01-09-2014)
    “…Objetivou-se caracterizar as propriedades físico-químicas e a correlação entre a textura instrumental e a aceitação sensorial de massas de pizza fortificadas…”
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    Journal Article
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    Fortificação de massas de pizza com farinha integral de soja do novo cultivar 'UFVTN 105AP' by Natal, Dorina Isabel Gomes, Dantas, Maria Inês de Souza, Vidigal, Márcia Cristina Teixeira Ribeiro, Ribeiro, Sônia Machado Rocha, Piovesan, Newton Deniz, Martino, Hércia Stampini Duarte, Dias, Desirrê Morais

    Published in Ciência rural (01-09-2014)
    “…Objetivou-se caracterizar as propriedades físico-químicas e a correlação entre a textura instrumental e a aceitação sensorial de massas de pizza fortificadas…”
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    Journal Article
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    Physical and sensorial properties of potato breads fortified with whole soybean flour by Gomes Natal, Dorina Isabel, Souza Dantas, Maria Inés de, Teixeira Ribeiro Vidigal, Márcia Cristina, Machado Rocha Ribeiro, Sônia, Ribeiro Silva, Roberta, Stampini Duarte Martino, Hércia

    Published in Revista chilena de nutrición (01-03-2013)
    “…The aim of this work was to study the effects offortification ofpo-tato bread with whole soybean flour on theirphysicochemical and sensory properties. Control…”
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    Characterization of cereal bars enriched with dietary fiber and omega 3 by Silva de Paula, Nathália, Gomes Natal, Dorina Isabel, Aparecida Ferreira, Hiani, de Souza Dantas, Maria Inês, Machado Rocha Ribeiro, Sônia, Stampini Duarte Martino, Hércia

    Published in Revista chilena de nutrición (01-09-2013)
    “…The aim of the present work was to characterize cereal bars with high levels of fiber and w-3 using functional ingredients. Formulations were developed…”
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    Journal Article
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