Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089835| Title: | Soy lecithin as an improver during freeze bread storage. |
| Authors: | EL HALAL, S. L. M.  KRINGEL, D. MIRANDA, M. Z. de DIAS, A. R. G. ZAVAREZE, E. da R. |
| Affiliation: | SHANISE LISIE MELLO EL HALAL, UFPEL; DIANINI KRINGEL, UFPEL; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALVARO RENATO GUERRA DIAS, UFPEL; ELESSANDRA DA ROSA ZAVAREZE, UFPEL. |
| Date Issued: | 2018 |
| Citation: | In: INTERNATIONAL GLUTEN WORKSHOP, 13., 2018, Mexico. Book of abstracts... Mexico, DC: CIMMYT, 2018. |
| Pages: | p. 65. |
| Thesagro: | Emulsificante Pão Amido |
| NAL Thesaurus: | Emulsifiers Breads Starch Firmness |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CNPT) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ID443192018IGW13p65.pdf | 426,85 kB | Adobe PDF |  View/Open |
