Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread.
Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread.
Author(s): GALVÃO, A. M. M. T.; ZAMBELLI, R. A.; ARAÚJO, A. W. O.; BASTOS, M. do S. R.
Publication year: 2018
Types of publication: Journal article
Keywords: Bread, Fermentation, Fermentação, Pão, Qualidade, Quality
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