Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.
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| Main Authors: | , , , , |
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| Format: | Separatas biblioteca |
| Language: | English eng |
| Published: |
2016-08-16
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| Subjects: | 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., Panificação., |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010 |
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dig-alice-doc-10510102017-08-16T02:41:24Z Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. SCHEUER, P. M. DI LUCCIO, M. ZIBETTI, A. W. MIRANDA, M. Z. de FRANCISCO, A. de PATRÍCIA MATOS SCHEUER, UFSC; MARCO DI LUCCIO, UFSC; ANDRÉ WÜST ZIBETTI, UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALICIA DE FRANCISCO, UFSC. 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. Panificação. 2016-08-16T11:11:11Z 2016-08-16T11:11:11Z 2016-08-16 2016 2016-08-19T11:11:11Z Separatas Journal of Texture Studies, Westport, v. 47, n. 1, p. 14-23, 2016. 1745-4603 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010 10.1111/jtxs.12155 en eng openAccess |
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BR |
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dig-alice |
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biblioteca |
| region |
America del Sur |
| libraryname |
Sistema de bibliotecas de EMBRAPA |
| language |
English eng |
| topic |
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. Panificação. 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. Panificação. |
| spellingShingle |
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. Panificação. 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. Panificação. SCHEUER, P. M. DI LUCCIO, M. ZIBETTI, A. W. MIRANDA, M. Z. de FRANCISCO, A. de Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
| author2 |
PATRÍCIA MATOS SCHEUER, UFSC; MARCO DI LUCCIO, UFSC; ANDRÉ WÜST ZIBETTI, UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALICIA DE FRANCISCO, UFSC. |
| author_facet |
PATRÍCIA MATOS SCHEUER, UFSC; MARCO DI LUCCIO, UFSC; ANDRÉ WÜST ZIBETTI, UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALICIA DE FRANCISCO, UFSC. SCHEUER, P. M. DI LUCCIO, M. ZIBETTI, A. W. MIRANDA, M. Z. de FRANCISCO, A. de |
| format |
Separatas |
| topic_facet |
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. Panificação. |
| author |
SCHEUER, P. M. DI LUCCIO, M. ZIBETTI, A. W. MIRANDA, M. Z. de FRANCISCO, A. de |
| author_sort |
SCHEUER, P. M. |
| title |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
| title_short |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
| title_full |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
| title_fullStr |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
| title_full_unstemmed |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
| title_sort |
relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
| publishDate |
2016-08-16 |
| url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010 |
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