Tables index

From

Effect of Corn Bran Addition on Technological Properties of Tagliarini Pasta

Gislane Oliveira Ribeiro, Emília Carolina da Cruz Lisboa Brito, Geany Peruch Camilloto, Renato Souza Cruz

Journal of Food and Nutrition Research. 2018, 6(2), 130-136 doi:10.12691/jfnr-6-2-10
  • Table 1. Physicochemical characteristics of thermally treated corn bran (TTCB) with the centesimal composition
  • Table 2. Calorimetric analysis of both thermally treated corn bran (TTCB) and corn bran without heat treatment (CB)
  • Table 3. Mycotoxicological status of thermally treated corn bran (TTCB) and corn bran without treatment (CB) after 105 days of storage
  • Table 4. Regression model adjusted for farinograph, alveograph and extensograph parameters
  • Table 5. Regression model adjusted to pasta cooking parameters
  • Table 6. Regression model adjusted for the pasta dough texture