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Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
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Artigo 		Adicionar ao Meu Espaço

Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

Roberto Moraes Junqueira Maria Lucia Cocato; Célia Colli; Inar Alves de Castro

Journal of the Science of Food and Agriculture London v.88, n.2, p.194-198, 2008

London 2008

Item não circula. Consulte sua biblioteca.(Acessar)

2
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

Roberto Moraes Junqueira Maria Lucia Cocato; Célia Colli; Inar Alves de Castro

Journal of the Science of Food and Agriculture London v.88, n.2, p.194-198, 2008

London 2008

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Colli, C
  2. Cocato, M
  3. Junqueira, R
  4. Castro, I

Neste Assunto:

  1. Ácidos Ascórbicos
  2. Pão (Análise Sensorial)

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.