Browsing by Author Helbig, E

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Showing results 1 to 6 of 6
PreviewIssue DateTitleAuthor(s)AdvisorType
2011Oxidation of fermented cassava starch using hydrogen peroxideDias, ARG; Zavareze, ED; Helbig, E; de Moura, FA; Vargas, CG; Ciacco, CF-Artigo de periódico
2011Pasting, expansion and textural properties of fermented cassava starch oxidised with sodium hypochloriteDias, ARG; Zavareze, ED; Elias, MC; Helbig, E; da Silva, DO; Ciacco, CF-Artigo de periódico
2001The domestic processing of the common bean resulted in reduction in the antinutritional factors phytates and tannins, in the starch content and in the flatulence factors raffinose, stachiose and Oliveira, AC; Queiroz, KD; Helbig, E; Reis, SMPM; Carraro, F-Artigo de periódico
2002Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive valueQueiroz, KD; de Oliveira, AC; Helbig, E; Reis, SMPM; Carraro, F-Artigo de periódico
2003Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein valueHelbig, E; do Oliveira, AC; Queiroz, KD; Reis, SMPM-Artigo de periódico
2001[the Domestic Processing Of The Common Bean Resulted In A Reduction In The Phytates And Tannins Antinutritional Factors, In The Starch Content And In The Raffinose, Stachiose And Verbascose Flatulence Factors].de Oliveira, A C; Queiroz, K S; Helbig, E; Reis, S M; Carraro, F-Artigo de periódico