Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010
Title: Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.
Authors: SCHEUER, P. M.
DI LUCCIO, M.
ZIBETTI, A. W.
MIRANDA, M. Z. de
FRANCISCO, A. de
Affiliation: PATRÍCIA MATOS SCHEUER, UFSC; MARCO DI LUCCIO, UFSC; ANDRÉ WÜST ZIBETTI, UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALICIA DE FRANCISCO, UFSC.
Date Issued: 2016
Citation: Journal of Texture Studies, Westport, v. 47, n. 1, p. 14-23, 2016.
Thesagro: Panificação.
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.
ISSN: 1745-4603
Language: en
DOI: 10.1111/jtxs.12155
Type of Material: Separatas
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CNPT)

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