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: Cereal Chemistry
- ISSN: 0009-0352
- Volume/Número/Paginação/Ano: v. 84, n. 5, p. 443-449, 2007
-
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: 22 jan. 2026. -
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 2026 jan. 22 ] -
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 2026 jan. 22 ] - Resenha sem título próprio
- Development of a new soy-based dessert with passion fruit
- The use of factorial design to accelerate the oxidation of oils containing different types of omega-3 fatty acids
- Functional properties of protein and polysaccharide mixtures for food application optimized by response surface methodology
- Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread
- Effect of natural pigments on the oxidative stability of sausages stored under refrigeration
- Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
- Application of principal component analysis in the ingredients selection for food formulation
- Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions
- Characterization of red wines from South America based on sensory properties and antioxidant activity
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
