Efeito da incorporação de farinhas de cevada sobre as características sensoriais e de qualidade do pão de forma.
Efeito da incorporação de farinhas de cevada sobre as características sensoriais e de qualidade do pão de forma.
Author(s): FUKE, G.; BORTOLOTTI, C. M.; NOVACK, M. M. E.; ZIMMERMANN, A. M.; NöRNBERG, J. L.; MINELLA, E.
Publication year: 2009
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Wheat
Keywords: Cevada
Observation
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