Propriedades de hidratação da farinha integral produzida a partir de genótipos de trigo brasileiro indicados para biscoito.
Propriedades de hidratação da farinha integral produzida a partir de genótipos de trigo brasileiro indicados para biscoito.
Author(s): BRESSIANI, J.; ESTERES, V. P.; ORO, T.; GUTKOSKI, L. C.; MIRANDA, M. Z. de; GULARTE, M. A.
Publication year: 2018
Types of publication: Paper in annals and proceedings
Unit: Embrapa Wheat
Keywords: Absorção de Água, Amido, Biscoito, Cookies, Farinha de Trigo, Trigo, Triticum Aestivum, Water balance, Wheat, Wheat flour, Wheat starch
Observation
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