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Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market
Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the fir...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014-12-01
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| Colecção: | Food Science and Technology |
| Assuntos: | |
| Acesso em linha: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400015&lng=en&tlng=en |
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