Title:	Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.
Authors:	SCHEUER, P. M. DI LUCCIO, M. ZIBETTI, A. W. MIRANDA, M. Z. de FRANCISCO, A. de
Affiliation:	PATRÍCIA MATOS SCHEUER, UFSC; MARCO DI LUCCIO, UFSC; ANDRÉ WÜST ZIBETTI, UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALICIA DE FRANCISCO, UFSC.
Date Issued:	2016
Citation:	Journal of Texture Studies, Westport, v. 47, n. 1, p. 14-23, 2016.
Thesagro:	Panificação
Keywords:	Bread Fat replacer Sensory trained panel Texture profile Whole-wheat flour Substituto da gordura Grupo de análise sensorial Padrão de textura Farinha de trigo integral
ISSN:	1745-4603
DOI:	10.1111/jtxs.12155
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPT)