Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084431
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dc.contributor.authorPAIVA, F. F.
dc.contributor.authorMIRANDA, M. Z. de
dc.date.accessioned2018-01-06T23:15:14Z-
dc.date.available2018-01-06T23:15:14Z-
dc.date.created2018-01-06
dc.date.issued2017
dc.identifier.citationIn: AACC INTERNATIONAL ANNUAL MEETING, 17., 2017, San Diego, California. Cereals: [abstracts]. San Diego: AACC International, 2017.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1084431-
dc.language.isoporpt_BR
dc.rightsopenAccesspt_BR
dc.subjectReologia
dc.titleThe Mixolab use to establish flour quality profile for cookie and cracker production in Brazil.
dc.typeResumo em anais e proceedings
dc.date.updated2018-01-06T23:15:14Zpt_BR
dc.subject.thesagroFarinha de trigo
dc.subject.thesagroBiscoito
dc.subject.thesagroPanificação
dc.subject.nalthesaurusRheology
dc.subject.nalthesaurusWheat flour
dc.description.notesP303.
dc.format.extent21 p.
riaa.ainfo.id1084431
riaa.ainfo.lastupdate2018-01-06
dc.contributor.institutionFLÁVIA FERNANDES PAIVA; MARTHA ZAVARIZ DE MIRANDA, CNPT.
Appears in Collections:Resumo em anais de congresso (CNPT)

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