ANÁLISE FÍSICO-QUÍMICA E SENSORIAL DE PÃES ENRIQUECIDOS COM DIFERENTES PROPORÇÕES DE FARINHA DE SOJA (GLYCINE MAX) / CHEMICAL-PHYSICAL AND SENSORY ANALYSIS OF BREADS ENRICHED WITH DIFFERENT PROPORTIONS OF SOYBEAN FLOUR (GLYCINE MAX)

Autor:	Fabrício Luiz Tulini, Bárbara Reges Feitosa, Laura Sthefany de Castro Dias, Isabella Santos Barreto Meneses, Volnei Brito de Souza, Marcos Vidal Martins
Rok vydání:	2020
Předmět:	Marketing Pharmacology Organizational Behavior and Human Resource Management Chemistry Strategy and Management Drug Discovery Glycine Pharmaceutical Science Food science Sensory analysis
Zdroj:	Brazilian Journal of Development. 6:87049-87060
ISSN:	2525-8761
DOI:	10.34117/bjdv6n11-216
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::56fba5dc560baa9770563ef3d57a408c https://doi.org/10.34117/bjdv6n11-216 Zobrazit plný text záznamu