Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality.
Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality.
Author(s): SCHEUER, P. M.; MATTIONI, B.; SANTOS, I. R.; DI LUCCIO, M.; ZIBETTI, A. W.; MIRANDA, M. Z. de; FRANCISCO, A.
Publication year: 2016
Types of publication: Journal article
Unit: Embrapa Wheat
Keywords: Bakery products, Food texture, sensory properties
Observation
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