Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality. - Concepedia

Concepedia

Publication | Open Access

Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality.

Full Paper Access

14

Citations

0

References

2016

Year

Patrícia Matos Scheuer, Bruna Mattioni, Introdução Santos, Marco Di Luccio, André Wüst Zibetti, M. Z. de Miranda, Alícia de Francisco

Americanae (AECID Library)

Bread QualityAgricultural EconomicsWhole Wheat FlourFat Replacer LevelsGrain QualityFood Quality

No additional data available for this publication yet. Check back later!