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Fortification of pizza dough’s with whole soybean flour of new cultivar ‘UFVTN 105AP’
This study aimed to characterize the physicochemical properties and the correlation between the instrumental texture and the sensory acceptance of pizza dough’s fortifi ed with whole soybean fl our. Formulations were developed to contain 0%, 30%, 50% and 70% whole soybean fl our. The texture analysi...
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| Publicat a: | Ciência Rural |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidade Federal de Santa Maria
2014
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=33132415026 |
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