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Avaliação da qualidade de óleos de fritura utilizados na cantina no IBILCE/UNESP
(Revista Ciência em Extensão, 2016) [Artigo]
In this work, the frying oils used by the cafeteria located at IBILCE/UNESP in São José do Rio Preto-SP were evaluated. The goals were to determine the levels of alteration of the oils and to inform the establishment about ...
Physicochemical and structural characteristics of rice starch modified by irradiation
(Food Chemistry, 2016-01-15) [Artigo]
This work evaluated the physicochemical and structural properties of rice starch of the cultivars IAC 202 and IRGA 417 modified by irradiation. Starch samples were irradiated by (60)Co in doses 1, 2 and 5kGy, on a rate of ...