Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread (2008)
- Authors:
- USP affiliated authors: COLLI, CELIA - FCF ; CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- DOI: 10.1002/jsfa.3071
- Subjects: ÁCIDOS ASCÓRBICOS; PÃO (ANÁLISE SENSORIAL)
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of the Science of Food and Agriculture
- ISSN: 0022-5142
- Volume/Número/Paginação/Ano: v.88, n.2, p.194-198, 2008
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
JUNQUEIRA, Roberto Moraes; COCATO, Maria Lucia; COLLI, Célia; CASTRO, Inar Alves de. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture, London, v. 88, n. 2, p. 194-198, 2008. DOI: 10.1002/jsfa.3071. -
APA
Junqueira, R. M., Cocato, M. L., Colli, C., & Castro, I. A. de. (2008). Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture, 88( 2), 194-198. doi:10.1002/jsfa.3071 -
NLM
Junqueira RM, Cocato ML, Colli C, Castro IA de. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture. 2008 ;88( 2): 194-198. -
Vancouver
Junqueira RM, Cocato ML, Colli C, Castro IA de. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture. 2008 ;88( 2): 194-198. - Elaboração de uma dieta enteral otimizada para ferro e magnésio atraves da aplicação de um modelo de superfície de resposta para misturas
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Informações sobre o DOI: 10.1002/jsfa.3071 (Fonte: oaDOI API)
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