Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010
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dc.contributor.authorSCHEUER, P. M.pt_BR
dc.contributor.authorDI LUCCIO, M.pt_BR
dc.contributor.authorZIBETTI, A. W.pt_BR
dc.contributor.authorMIRANDA, M. Z. dept_BR
dc.contributor.authorFRANCISCO, A. dept_BR
dc.contributor.otherPATRÍCIA MATOS SCHEUER, UFSC; MARCO DI LUCCIO, UFSC; ANDRÉ WÜST ZIBETTI, UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALICIA DE FRANCISCO, UFSC.pt_BR
dc.date.accessioned2016-08-16T11:11:11Zpt_BR
dc.date.available2016-08-16T11:11:11Zpt_BR
dc.date.created2016-08-16pt_BR
dc.date.issued2016pt_BR
dc.identifier.issn1745-4603pt_BR
dc.identifier.other43748pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010pt_BR
dc.description.uribitstream/item/146440/1/ID43748-2016v47n1p14JournalTextureStudies.pdfpt_BR
dc.languageenpt_BR
dc.language.isoengeng
dc.publisherJournal of Texture Studies, Westport, v. 47, n. 1, p. 14-23, 2016.pt_BR
dc.relation.ispartofEmbrapa Trigo - Artigo em periódico indexado (ALICE)pt_BR
dc.subjectBreadpt_BR
dc.subjectFat replacerpt_BR
dc.subjectSensory trained panelpt_BR
dc.subjectTexture profilept_BR
dc.subjectWhole-wheat flourpt_BR
dc.subjectSubstituto da gordurapt_BR
dc.subjectGrupo de análise sensorialpt_BR
dc.subjectPadrão de texturapt_BR
dc.subjectFarinha de trigo integral.pt_BR
dc.titleRelationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.pt_BR
dc.typeArtigo em periódico indexado (ALICE)pt_BR
dc.date.updated2016-08-19T11:11:11Zpt_BR
dc.subject.thesagroPanificação.pt_BR
dc.ainfo.id1051010pt_BR
dc.ainfo.lastupdate2016-08-19pt_BR
dc.identifier.doi10.1111/jtxs.12155pt_BR
Appears in Collections:Artigo em periódico indexado (CNPT)

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