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关键词
书目信息
其它主题
Food texture
语言
英语
许可
openAccess
ISSN
2079-2087
类型
Journal Article; Journal Part
2023-09-25
Dublin Core
在Google Scholar上查找
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