Perfil de textura de massas e biscoitos formulados em rede simplex-centroide.

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Author(s): SILVA, D. J. S.; HASHIMOTO, J. M.; SILVA, K. J. D. e

Summary: Avaliou-se o efeito da mistura ternária de farinha de trigo (FT), farinha de arroz (FA) e farinha integral de feijão azuki (FIFA), conforme delineamento simplex-centróide com 3 pontos internos equidistantes adicionais, no perfil de textura da massa crua e dos biscoitos.

Publication year: 2019

Types of publication: Paper in annals and proceedings

Unit: Embrapa Mid-North

Keywords: Firmeza, Modelagem de misturas, Texturômetro, Vigna Angularis

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