8 research outputs found
INSIGHT INTO CONSUMERS' ASSESSMENTS OF BISCUIT TEXTURE BASED ON MASTICATION ANALYSIS ? HARDNESS VERSUS CRUNCHINESS
No full textMorfologia e desenvolvimento do núcleo vitelínico do lambari Astyanax bimaculatus (Linnaeus, 1758) (Osteichthyes, Characidae)
No full text<abstract language="eng">A morphological study of the yolk nucleus in previtellogenic oocytes from A. bimacularus has been carried out. Six phases of development were described from its formation closed to the oocyte nucleus to its dispersion in the periferic ooplasm. Histochemical techniques indicate proteins, lipids and RNA in the yolk nucleus of A. bimaculatus, but there are no carbohydrate in this structure. The origin and functional activity of the teleost yolk nucleus are discussed
Optimisation of a dehydration process for potato cubes using an intermediate puffing step
No full textEffect of the degree of enzymatic hydrolysis on the physicochemical properties and in vitro digestibility of rice starch
No full textNon-gelatinized corn supplemented with alpha-amylase at sub-optimum protein level enhances the growth of Labeo rohita (Hamilton) fingerlings
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