THE EFFECTS OF FLOUR AND PROTEIN PREPARATIONS FROM AMARANTH AND QUINOA SEEDS ON THE RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR DOUGH AND BREAD CRUMB

The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb).The addition of 10% amaranth or quinoa flours did not cause

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Special legal protection of the civil name

The personal name is the means of distinguishing the person from another person.If an attack on the name of the third party involves a conflict or impersonation of himself, that is a denial of his self, As a result of this - to justify his protection Bikini bottoms to stop such an attack.This means that personal Loaf Pan rights - and rights in gene

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MARKETING AGRICULTURAL IN ITABAIANA/SE: THE CASE OF THE FREE FAIR

The marketing agricultural is one of the most complex activities among those that involve the system of agriculture, since it is the moment when Early Learning Toy the production assumes the condition of merchandise.In this occasion, the present work analyze in an empirical-analytical way, the productive chain and the commercialization of agricultu

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