Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089835
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dc.contributor.authorEL HALAL, S. L. M.
dc.contributor.authorKRINGEL, D.
dc.contributor.authorMIRANDA, M. Z. de
dc.contributor.authorDIAS, A. R. G.
dc.contributor.authorZAVAREZE, E. da R.
dc.date.accessioned2018-03-28T00:38:04Z-
dc.date.available2018-03-28T00:38:04Z-
dc.date.created2018-03-27
dc.date.issued2018
dc.identifier.citationIn: INTERNATIONAL GLUTEN WORKSHOP, 13., 2018, Mexico. Book of abstracts... Mexico, DC: CIMMYT, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1089835-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleSoy lecithin as an improver during freeze bread storage.
dc.typeResumo em anais e proceedings
dc.date.updated2018-03-28T00:38:04Zpt_BR
dc.subject.thesagroEmulsificante
dc.subject.thesagroPão
dc.subject.thesagroAmido
dc.subject.nalthesaurusEmulsifiers
dc.subject.nalthesaurusBreads
dc.subject.nalthesaurusStarch
dc.subject.nalthesaurusFirmness
dc.format.extent2p. 65.
riaa.ainfo.id1089835
riaa.ainfo.lastupdate2018-03-27
dc.contributor.institutionSHANISE LISIE MELLO EL HALAL, UFPEL; DIANINI KRINGEL, UFPEL; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALVARO RENATO GUERRA DIAS, UFPEL; ELESSANDRA DA ROSA ZAVAREZE, UFPEL.
Appears in Collections:Resumo em anais de congresso (CNPT)

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