Articles liés à USING SESAME WASTE: PRODUCTION OF FLOUR AND FOOD PRODUCTS

USING SESAME WASTE: PRODUCTION OF FLOUR AND FOOD PRODUCTS - Couverture souple

Silva, Débora Rafaelly Soares; Pessoa, Taciano; Farias, Fabiana Pimentel Macêdo

 
9786207743667: USING SESAME WASTE: PRODUCTION OF FLOUR AND FOOD PRODUCTS
Couverture souple
ISBN 10 : 6207743660 ISBN 13 : 9786207743667
Editeur : Our Knowledge Publishing, 2024

Synopsis

Due to its nutritional potential, sesame residue flour is an excellent alternative for partially replacing wheat flour in the formulation of food products, allowing for the nutritional enrichment of foods such as breads, cakes and cookies, among others. However, it is necessary to use techniques that add value to the sesame residue, identifying the maximum amount that can be incorporated by these residual flours in the substitution of traditional raw materials in food production, in order to enable the development of food products for practical consumption with added nutritional value.

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Éditeur
Our Knowledge Publishing
Date d'édition
2024
Langue
anglais
ISBN 10 
6207743660
ISBN 13 
9786207743667
Reliure
Broché
Nombre de pages
56
Coordonnées du fabricant
non disponible
Personne responsable
GPSR Kontakt
info@bod.de

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