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Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. Author(s): BRESSIANI, J.; SANTETTI, G. S.; ORO, T.; ESTERES, V.; BIDUSKI, B.; MIRANDA, M. Z. de; GUTKOSKI, L. C.; ALMEIDA, J. L. de; GULARTE, M. A. The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three... ... Repository: BDPA Publication year: 2021
Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations. Author(s): OLIVEIRA, M. E. A. S.; ALVES, T. O.; GUTKOSKI, L. C.; MIRANDA, M. Z. de; FERREIRA, M. S. L.; TAKEITI, C. Y. Brazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in th... ... Repository: BDPA Publication year: 2021
Deoxynivalenol reduction through the processing of whole grain cookies. Author(s): DEVOS, R. J. B.; TIBOLA, C. S.; BIDUSKI, B.; COLLA, L. M.; GUTKOSKI, L. C. Whole-grain products are increasingly integrated into consumers diets due to the presence of the bran fraction that concentrates phenolic and antioxidant compounds. However, the bran may also contain... ... Repository: BDPA Publication year: 2020
Diagnóstico de perdas qualitativas e quantitativas no armazenamento de trigo. Author(s): TIBOLA, C. S.; MARSARO JUNIOR, A. L.; MIRANDA, M. Z. de; MENEGHETTI, V. L.; GUARIENTI, E. M.; LIMA, M. I. P. M.; EICHELBERGER, L.; NICOLAU, M.; PEREIRA, P. R. V. da S.; ZAVAREZE, E. da R.; GUTKOSKI, L. C. A produção de grãos no Brasil apresentou crescimento exponencial nas últimas décadas, demandando estruturas e manejos adequados na etapa de armazenamento, visando manter a qualidade dos produtos colhi... ... Repository: BDPA Publication year: 2020
Pasting properties of whole wheat flour with different particle size from brazilian cultivars indicated to cookies production. Author(s): BRESSIANI, O.; BIDUSKI, B.; MIRANDA, M. Z. de; GUTKOSKI, L. C.; GULARTE, M. A. Repository: BDPA Publication year: 2019
Estabilidade de deoxinivalenol no processamento de biscoitos tipo cookie integrais. Author(s): DEVOS, R. J. B.; TIBOLA, C. S.; GUTKOSKI, L. C. Repository: BDPA Publication year: 2019
Efeito da cultivar, granulometria e interação destas no conteúdo de arabinoxilanas de farinha integral. Author(s): Bressiani, J.; MIRANDA, M. Z. de; Gutkoski, L. C.; Esteres, V.; Almeida, J. L. de; Gularte, M. A. farinha de trigo integral (FTI), obtida através da moagem do grão inteiro contempla todos os componentes anatômicos do grão nas mesmas proporções como existem na forma intacta, fato que a caracteriza... ... Repository: BDPA Publication year: 2019
Propriedades de pasta de mesclas de farinha integral com farinha refinada usadas na produção de pães. Author(s): ORO, T.; LIMBERGER, V. M.; MIRANDA, M. Z. de; RICHARDS, N. S. P. dos S.; GUTKOSKI, L. C.; FRANCISCO, A. de Repository: BDPA Publication year: 2013
Adaptability and stability of white oat cultivars in relation to chemical composition of the caryopsis. Author(s): HAWERROTH, M. C.; CARVALHO, F. I. F. de; OLIVEIRA, A. C. de; SILVA, J. A. G. da; GUTKOSKI, L. C.; SARTORI, J. F.; WOYANN, L. G.; BARBIERI, R. L.; HAWERROTH, F. J. Repository: BDPA Publication year: 2013
Avaliação de germinação pré colheita em trigo. Author(s): AREND, G. D.; GUARIENTI, E. M.; GUTKOSKI, L. C. Repository: BDPA Publication year: 2013

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