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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...

詳細記述

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書誌詳細
出版年:Ciência Rural
主要な著者: 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
フォーマット: Artigo
言語:Inglês
出版事項: Universidade Federal de Santa Maria 2014
主題:
オンライン・アクセス:https://www.redalyc.org/articulo.oa?id=33132415026
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