Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066855
Title: Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality.
Authors: SCHEUER, P. M.
MATTIONI, B.
SANTOS, I. R.
DI LUCCIO, M.
ZIBETTI, A. W.
MIRANDA, M. Z. de
FRANCISCO, A.
Affiliation: UFSC; UFSC; UFSC; UFSC; UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; UFSC.
Date Issued: 2016
Citation: International Food Research Journal, v. 23, n. 5, p. 2079-2087, 2016.
NAL Thesaurus: sensory properties
Keywords: Bakery products
Food texture
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CNPT)

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