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Effect of inulin on dough and biscuit quality produced from different flours

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Effect of inulin on dough and biscuit quality produced from different flours

Blanco Canalis, María Soledad et al · ISEKI Food Association · 2017 · ISSN 2182-1054

One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour which, affects dough rheological prope...

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Evaluation of Quality of life, Physical Activity and Nutritional Profile of Postmenopausal Women with and without Vitamin D Deficiency

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Evaluation of Quality of life, Physical Activity and Nutritional Profile of Postmenopausal Women with and without Vitamin D Deficiency

Adriele Delchiaro et al · Federação Brasileira das Sociedades de Ginecologia e Obstetrícia · 2017 · ISSN 0100-7203

Abstract Introduction Vitamin D deficiency is associated with various diseases. Prevalent in Brazil, it can result from inadequate lifestyle habits. Objective To demonstrate that postmenopausal women with vitamin D d...

LCC TENDOkd5bmVjb2xvZ3kgYW5kIG9ic3RldHJpY3M~Idioma eng

Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.

Open Access

Disponible en línea Ficha bibliográfica

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