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pro vyhledávání: '"Rodrigo Schimitberger"'
Autor:
Janaína Gomes dos Santos, Poliana Martins de Ávila, Rodrigo Schimitberger, Luciana Rodrigues da Cunha, Raphael Antônio Borges Gomes, Michele Cristina Vieira, Reginaldo de Souza Monteiro, Silvia Mendonça Vieira, Patrícia Aparecida Pimenta Pereira
Publikováno v:
Research, Society and Development; Vol. 11 No. 9; e13211932401
Research, Society and Development; Vol. 11 Núm. 9; e13211932401
Research, Society and Development; v. 11 n. 9; e13211932401
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 9; e13211932401
Research, Society and Development; v. 11 n. 9; e13211932401
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Sourdough is a process that is expanding nowadays. However, the microorganisms present produce metabolites that can cause changes in the breads. Thus, the objective of this work was to evaluate the effects of substrates and types of wheat flour on mi