Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread.
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Main Authors: | , , , |
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Other Authors: | |
Format: | Artigo de periódico biblioteca |
Language: | English eng |
Published: |
2018-03-20
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Subjects: | Bread, Quality, Pão, Fermentação, Qualidade, Fermentation, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089440 |
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