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; ROCHA, Fabrício; MOREIRA, Maurílio Alves; CASTRO, Inar Alves de. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry, St. Paul, v. 84, n. 5, p. 443-449, 2007. -
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. -
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. - Effect of lycopene on lipid profiles and oxidative status in rats supplemented with omega 3 fatty acids
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