Physical, textural and sensory characteristics of 7-day frozen part-baked French bread (2006)
Source: LWT - Food Science and Technology. Unidade: EP
Subjects: ADITIVOS ALIMENTARES, ALIMENTOS CONGELADOS, ANÁLISE TÉRMICA, CONGELAMENTO, DESCONGELAMENTO, ENGENHARIA DE ALIMENTOS, PANIFICAÇÃO, PÃO (PRODUÇÃO)
ABNT
CARR, Laura Gonçalves et al. Physical, textural and sensory characteristics of 7-day frozen part-baked French bread. LWT - Food Science and Technology, v. 39, n. 5, p. 540-547, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2005.03.012. Acesso em: 15 out. 2024.APA
Carr, L. G., Rodas, M. A. de B., Della Torre, J. C. de M., & Tadini, C. C. (2006). Physical, textural and sensory characteristics of 7-day frozen part-baked French bread. LWT - Food Science and Technology, 39( 5), 540-547. doi:10.1016/j.lwt.2005.03.012NLM
Carr LG, Rodas MA de B, Della Torre JC de M, Tadini CC. Physical, textural and sensory characteristics of 7-day frozen part-baked French bread [Internet]. LWT - Food Science and Technology. 2006 ;39( 5): 540-547.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.lwt.2005.03.012Vancouver
Carr LG, Rodas MA de B, Della Torre JC de M, Tadini CC. Physical, textural and sensory characteristics of 7-day frozen part-baked French bread [Internet]. LWT - Food Science and Technology. 2006 ;39( 5): 540-547.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.lwt.2005.03.012