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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Salvato in:
Dettagli Bibliografici
Pubblicato in:Ciência Rural
Autori principali: Dorina Isabel Gomes Natal, Maria Inês de Souza Dantas, Márcia Cristina Teixeira Ribeiro Vidigal, Sônia Machado Rocha Ribeiro, Newton Deniz Piovesan, Hércia Stampini Duarte Martino
Natura: Artigo
Lingua:Inglês
Pubblicazione: Universidade Federal de Santa Maria 2014
Soggetti:
Agrociencias
chemical composition
sensory acceptability
Functional ingredients
Accesso online:https://www.redalyc.org/articulo.oa?id=33132415026
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