Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid (2006)
- Authors:
- USP affiliated authors: TADINI, CARMEN CECILIA - EP ; TAVARES, DENISE TRIGILIO - EP
- Unidade: EP
- Subjects: ADITIVOS ALIMENTARES; ALIMENTOS CONGELADOS; ANÁLISE TÉRMICA; ENGENHARIA DE ALIMENTOS; PANIFICAÇÃO; PÃO (PRODUÇÃO)
- Language: Inglês
- Imprenta:
- Publisher: Taylor & Francis
- Publisher place: Boca Raton
- Date published: 2006
- Source:
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ABNT
MATUDA, Tatiana Guinoza et al. Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid. Water properties of food, pharmaceutical, and biological materials. Tradução . Boca Raton: Taylor & Francis, 2006. . Disponível em: http://www.foodnetbase.com/books/4773/2993ch27.pdf. Acesso em: 13 fev. 2026. -
APA
Matuda, T. G., Romeu, C. C., Tavares, D. T., Parra, D. F., Lugão, A. B., & Tadini, C. C. (2006). Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid. In Water properties of food, pharmaceutical, and biological materials. Boca Raton: Taylor & Francis. Recuperado de http://www.foodnetbase.com/books/4773/2993ch27.pdf -
NLM
Matuda TG, Romeu CC, Tavares DT, Parra DF, Lugão AB, Tadini CC. Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid [Internet]. In: Water properties of food, pharmaceutical, and biological materials. Boca Raton: Taylor & Francis; 2006. [citado 2026 fev. 13 ] Available from: http://www.foodnetbase.com/books/4773/2993ch27.pdf -
Vancouver
Matuda TG, Romeu CC, Tavares DT, Parra DF, Lugão AB, Tadini CC. Thermal analysis and textural properties of frozen french bread dough with different quantities of ascorbic acid [Internet]. In: Water properties of food, pharmaceutical, and biological materials. Boca Raton: Taylor & Francis; 2006. [citado 2026 fev. 13 ] Available from: http://www.foodnetbase.com/books/4773/2993ch27.pdf - Influence of gamma radiation on rheological properties of wheat flour
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