Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking (2020)
- Authors:
- USP affiliated authors: CARVALHO, ROSEMARY APARECIDA DE - FZEA ; VANIN, FERNANDA MARIA - FZEA ; ALCANTARA, RAFAEL GRASSI DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodchem.2020.126972
- Subjects: PÃO; FARINHA DE TRIGO; ALIMENTOS FUNCIONAIS; COZIMENTO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 362, art. 126972, p. 1-8, Oct. 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ALCÂNTARA, Rafael Grassi de e CARVALHO, Rosemary Aparecida de e VANIN, Fernanda Maria. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, v. 362, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126972. Acesso em: 27 dez. 2025. -
APA
Alcântara, R. G. de, Carvalho, R. A. de, & Vanin, F. M. (2020). Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, 362, 1-8. doi:10.1016/j.foodchem.2020.126972 -
NLM
Alcântara RG de, Carvalho RA de, Vanin FM. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking [Internet]. Food Chemistry. 2020 ; 362 1-8.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126972 -
Vancouver
Alcântara RG de, Carvalho RA de, Vanin FM. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking [Internet]. Food Chemistry. 2020 ; 362 1-8.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126972 - Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties
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Informações sobre o DOI: 10.1016/j.foodchem.2020.126972 (Fonte: oaDOI API)
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