Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Híria Cristina Ifanger Ambiel"'
Autor:
Caroline Joy Steel, Yoon Kil Chang, Emanuele Oliveira Cerqueira Amorim, Eliene Penha Rodrigues Pereira, Híria Cristina Ifanger Ambiel
Publikováno v:
BRAZILIAN JOURNAL OF FOOD TECHNOLOGY. 12:161-171
Gluten is the main component responsible for permitting the production of several types of bread from wheat flour. Its strength can be evaluated by way of rheological analyses. Oxidants act on the gluten proteins forming disulfide bonds and strengthe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f75a39669bc1f22df87bc08c8f64485
https://doi.org/10.4260/bjft2009800900009
https://doi.org/10.4260/bjft2009800900009
Publikováno v:
Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Orientador: Lireny Aparecida Guaraldo Gonçalves Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O spread é um creme de chocolate espalhável, composto basicamente de óleo, gordura vegetal,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70d4e545b6c9e4bbe8c348e35e686632
