Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality.

Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality.

Saved in:
Bibliographic Details
Main Authors: SCHEUER, P. M., MATTIONI, B., SANTOS, I. R., DI LUCCIO, M., ZIBETTI, A. W., MIRANDA, M. Z. de, FRANCISCO, A.
Other Authors: UFSC; UFSC; UFSC; UFSC; UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; UFSC.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2017-03-13
Subjects:Bakery products, Food texture., sensory properties.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066855
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Description not available.

Similar Items