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)