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1
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase

Roberto Moraes Junqueira Fabrício Rocha; Maurílio Alves Moreira; Inar Alves de Castro

Cereal Chemistry St. Paul v. 84, n. 5, p. 443-449, 2007

St. Paul 2007

Item não circula. Consulte sua biblioteca.(Acessar)

2
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase

Roberto Moraes Junqueira Fabrício Rocha; Maurílio Alves Moreira; Inar Alves de Castro

Cereal Chemistry St. Paul v. 84, n. 5, p. 443-449, 2007

St. Paul 2007

Item não circula. Consulte sua biblioteca.(Acessar)

3
Evaluation of lipoxygenase effect on quality of bread prepared with different wheat flour strength and proofing time
Evaluation of lipoxygenase effect on quality of bread prepared with different wheat flour strength and proofing time
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Evaluation of lipoxygenase effect on quality of bread prepared with different wheat flour strength and proofing time

Roberto Moraes Junqueira Fabrício Rocha; Maurilio Alves Moreira; Inar Alves de Castro; Semana Farmacêutica de Ciência e Tecnologia da FCF-USP 11 2006 São Paulo, SP, Brasil

Revista Brasileira de Ciências Farmacêuticas São Paulo v. 42, supl.1, p.9 res.FCF013, 2006

São Paulo 2006

Item não circula. Consulte sua biblioteca.(Acessar)

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Assunto 

  1. Bioquímica De Alimentos  (2)
  2. Lipoxigenase  (2)
  3. Soja (Análise)  (2)
  4. Nutrição  (1)
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Deste Autor:

  1. Junqueira, R
  2. Moreira, M
  3. Rocha, F
  4. Castro, I
  5. Semana Farmacêutica de Ciência e Tecnologia da FCF-USP

Neste Assunto:

  1. Bioquímica De Alimentos
  2. Lipoxigenase
  3. Soja (Análise)
  4. Nutrição

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

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