Waxy Starch to Replace Vegetable Fat in Extruded Snack Aromatisation and Different Salt Delivery Way to Decrease Sodium Intake by Akihiro Nakagawa, Ghiovani Z. Raniero, Kimberli P. Berwig, Claudia C.F. Monteiro, Isabel Sousa, Antonio R.G. Monteiro

Get full text

The Use of Waxy Starch and Guar Gum in Total Substitution of Vegetable Oil in Extruded Snack Aromatization by Akihiro Nakagawa, Maiara Mendes, Ghiovani Raniero, Kimberli Berwig, Tatiana Pimentel, Claudia Monteiro, Antonio Monteiro

Get full text

Biomaterial Based on Brewing Waste and Vegetable Resin: Characterization and Application in Product Design by Claudia Monteiro, Bianca Malavazi, Maiara Mendes, Kimberli Berwig, Ghiovani Raniero, Antonio Monteiro, Luis Paschoarelli, Mike Clifford

Get full text

Biopolymer Based on Brewing Waste and Extruded Maize: Characterization and Application by Claudia C.F. Monteiro, Gabriel Sarache, Jaqueline G.B. Januario, Kimberli P. Berwig, Ghiovani Z. Raniero, Antonio R.G. Monteiro, Fernando Moreira da Silva

Get full text

Shelf Life Evaluation of Extruded Snacks Coated with Maize Starch to Eliminate the Use of Fats in the Flavoring Process by D.R. Marques, K. Berwig, C.C.F. Monteiro, D.M. Oliveira, A.R.G. Monteiro

Get full text

Eliminating the Use of Fat in the Production of Extruded Snacks by Applying Starch Coating by A. Monteiro, D. Marques, L. Marchi, M. Chinellato, K. Berwig, B. Wolf

Get full text

Texture on Extruded Snack: Correlation between Instrumental and Sensory Analysis by K. Berwig, D.R. Marques, D.M.B. Silva, M. Mendes, G. Raniero, C.C.F. Monteiro, A.R.G. Monteiro

Get full text