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1
Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid
Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid
Material Type:
Livro 		Adicionar ao Meu Espaço

Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid

Tatiana Guinoza Matuda Clarissa Capelas Romeu; Denise Trigilio Tavares; Duclerc Fernandes Parra; Ademar Benévolo Lugão; Carmen Cecília Tadini 1954-

Pilar Buera, Maria Del; Welti-Chanes, Jorge; Lillford, Peter J.; Corti, Horacio R. (Ed.) Water properties of food, pharmaceutical, and biological materials Boca raton : Taylor & Francis, 2006

Boca Raton Taylor & Francis 2006

Acesso online

2
Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid
Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid

Tatiana Guinoza Matuda Clarissa Capelas Romeu; Denise Trigilio Tavares; Duclerc Fernandes Parra; Ademar Benévolo Lugão; Carmen Cecília Tadini 1954-; International Symposium on the Properties of Water (9. 2004 Mar del Plata)

ISOPOW 9 : book of abstracts Buenos Aires: Universidad de Buenos Aires, 2004

Buenos Aires Universidad de Buenos Aires 2004

Item não circula. Consulte sua biblioteca.(Acessar)

3
Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough.
Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough.
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Influence of vegetable shortening, CSL and polysorbate 80 on the unfrozen water content and texture of frozen french bread dough.

Tatiana Guinoza Matuda Duclerc Fernandes Parra; Ademar Benévolo Lugão; Carmen Cecília Tadini 1954-; International Congress on Engineering and Food : Congres International de Génie des Procédés Alimentaires, (9. 2004 Montpellier)

ICEF9 Montpellier : Proceedings : Societé de Chimie Industrille, 2004.

Montpellier ICEF9 2004

Item não circula. Consulte sua biblioteca.(Acessar)

4
Effects of freezing on gelatinization of french bread dough determned by differential scanning calorimetry
Effects of freezing on gelatinization of french bread dough determned by differential scanning calorimetry
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effects of freezing on gelatinization of french bread dough determned by differential scanning calorimetry

Tatiana Guinoza Matuda Duclerc Fernandes Parra; Ademar Benévolo Lugão; Carmen Cecília Tadini 1954-; Congresso Brasileiro de Análise Térmica e Calorimetria (4. 2004 Poços de Caldas); Congresso Pan-Americano de Análise Térmica e Calorimetria (2. 2004 Poços de Calda)

IV CBRATEC: livro de resumos Poços de Caldas: ABRATEC, 2004

Poços de Caldas ABRATEC 2004

Item não circula. Consulte sua biblioteca.(Acessar)

5
Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough.
Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough.
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough.

Tatiana Guinoza Matuda Duclerc Fernandes Parra; Ademar Benévolo Lugão; Carmen Cecília Tadini 1954-

LWT: food science and technology Zurich v. 38, n. 3, p. 275-280, May 2005

Zurich 2005

Item não circula. Consulte sua biblioteca.(Acessar)

6
Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough.
Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough.
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough.

Tatiana Guinoza Matuda Duclerc Fernandes Parra; Ademar Benévolo Lugão; Carmen Cecília Tadini 1954-

LWT: food science and technology Zurich v. 38, n. 3, p. 275-280, May 2005

Zurich 2005

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Tadini, C
  2. Lugão, A
  3. Parra, D
  4. Matuda, T
  5. Tavares, D

Neste Assunto:

  1. Panificação
  2. Análise Térmica
  3. Congelamento
  4. Engenharia De Alimentos
  5. Pão (Durabilidade)

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

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