Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality.
2016
SCHEUER, P. M. | MATTIONI, B. | SANTOS, I. R. | DI LUCCIO, M. | ZIBETTI, A. W. | MIRANDA, M. Z. de | FRANCISCO, A. | UFSC; UFSC; UFSC; UFSC; UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; UFSC.
AGROVOC Keywords
Bibliographic information
Other Subjects
Food texture
Language
English
License
openAccess
ISSN
2079-2087
Type
Journal Article; Journal Part
2023-09-25
Dublin Core
Data Provider
This bibliographic record has been provided by Empresa Brasileira de Pesquisa Agropecuária
If you notice any incorrect information relating to this record, please contact us at [email protected]