Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1115985| 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; DIANINI KRINGEL; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALVARO RENATO GUERRA DIAS; ELESSANDRA DA ROSA ZAVAREZE. |
| Date Issued: | 2019 |
| Citation: | In: INTERNATIONAL GLUTEN WORKSHOP, 13., 2018, Mexico City, Mexico. Proceedings... Córdoba: UCO Press Editorial Universidad de Córdoba, 2019. p. 94-96. |
| Thesagro: | Emulsificante Amido Pão |
| NAL Thesaurus: | Emulsifiers Wheat starch Breads |
| ISBN: | 978-84-9927-493-5 |
| Notes: | LACC/IGW. |
| Type of Material: | Artigo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Artigo em anais de congresso (CNPT) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ID447992019IGW13proceedingsp94.pdf | 2.45 MB | Adobe PDF |  View/Open |
