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Refinado por: autor: Carr, L remover
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1
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical, textural and sensory characteristics of 7-day frozen part-baked French bread

Laura Gonçalves Carr Maria Auxiliadora de Brito Rodas; Jussara Carvalho de Moura Della Torre 1960-; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology Zurich v.39, n.5, p.540-547, June, 2006

Zurich 2006

Item não circula. Consulte sua biblioteca.(Acessar)

2
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical, textural and sensory characteristics of 7-day frozen part-baked French bread

Laura Gonçalves Carr Maria Auxiliadora de Brito Rodas; Jussara Carvalho de Moura Della Torre 1960-; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology Zurich v.39, n.5, p.540-547, June, 2006

Zurich 2006

Item não circula. Consulte sua biblioteca.(Acessar)

3
Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread
Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread

Laura Gonçalves Carr Carmen Cecília Tadini 1954-

Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology London, Elsevier Science v.36, n.6, p.609-614, 2003

London 2003

Item não circula. Consulte sua biblioteca.(Acessar)

4
Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread
Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked french bread

Laura Gonçalves Carr Carmen Cecília Tadini 1954-

Lebensmittel-Wissenschaft Und-Technologie= Food Science and Technology London, Elsevier Science v.36, n.6, p.609-614, 2003

London 2003

Item não circula. Consulte sua biblioteca.(Acessar)

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Autor/Criador 

  1. Rodas, M  (2)
  2. Della Torre, J  (2)
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Deste Autor:

  1. Carr, L
  2. Tadini, C
  3. Rodas, M
  4. Della Torre, J

Neste Assunto:

  1. Panificação
  2. Congelamento
  3. Engenharia De Alimentos
  4. Análise Térmica
  5. Pão (Durabilidade)

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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