Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010
Research center of Embrapa/Collection: Embrapa Trigo - Artigo em periódico indexado (ALICE)
Date Issued: 2016
Type of Material: Artigo em periódico indexado (ALICE)
Authors: SCHEUER, P. M.
DI LUCCIO, M.
ZIBETTI, A. W.
MIRANDA, M. Z. de
FRANCISCO, A. de
Additional Information: PATRÍCIA MATOS SCHEUER, UFSC; MARCO DI LUCCIO, UFSC; ANDRÉ WÜST ZIBETTI, UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALICIA DE FRANCISCO, UFSC.
Title: Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.
Publisher: Journal of Texture Studies, Westport, v. 47, n. 1, p. 14-23, 2016.
Language: en
Keywords: Bread
Fat replacer
Sensory trained panel
Texture profile
Whole-wheat flour
Substituto da gordura
Grupo de análise sensorial
Padrão de textura
Farinha de trigo integral.
Thesagro: Panificação.
Data Created: 2016-08-16
ISSN: 1745-4603
Appears in Collections:Artigo em periódico indexado (CNPT)

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