Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase (2007)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: BIOQUÍMICA DE ALIMENTOS; SOJA (ANÁLISE); LIPOXIGENASE
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Cereal Chemistry
- ISSN: 0009-0352
- Volume/Número/Paginação/Ano: v. 84, n. 5, p. 443-449, 2007
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ABNT
JUNQUEIRA, Roberto Moraes et al. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry, v. 84, n. 5, p. 443-449, 2007Tradução . . Acesso em: 18 abr. 2024. -
APA
Junqueira, R. M., Rocha, F., Moreira, M. A., & Castro, I. A. de. (2007). Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry, 84( 5), 443-449. -
NLM
Junqueira RM, Rocha F, Moreira MA, Castro IA de. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry. 2007 ; 84( 5): 443-449.[citado 2024 abr. 18 ] -
Vancouver
Junqueira RM, Rocha F, Moreira MA, Castro IA de. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry. 2007 ; 84( 5): 443-449.[citado 2024 abr. 18 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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