Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portugues...
Kaydedildi:
| Yayımlandı: | Ciência e Tecnologia de Alimentos |
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| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Konular: | |
| Online Erişim: | https://www.redalyc.org/articulo.oa?id=395946786007 |
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