Study of frozen bread dough formulation using thermal and textural analyses by mixture design (2005)
Fonte: ENPROMER 2005 : abstracts. Nome do evento: Mercosur Congress on Chemical Engineering. Unidade: EP
Assuntos: ADITIVOS ALIMENTARES, ALIMENTOS CONGELADOS, ANÁLISE TÉRMICA, CONGELAMENTO, DESCONGELAMENTO, ENGENHARIA DE ALIMENTOS, PANIFICAÇÃO, PÃO (PRODUÇÃO)
ABNT
MATUDA, Tatiana Guinoza e TADINI, Carmen Cecília. Study of frozen bread dough formulation using thermal and textural analyses by mixture design. 2005, Anais.. Rio de Janeiro: ENPROMER, 2005. . Acesso em: 05 out. 2024.APA
Matuda, T. G., & Tadini, C. C. (2005). Study of frozen bread dough formulation using thermal and textural analyses by mixture design. In ENPROMER 2005 : abstracts. Rio de Janeiro: ENPROMER.NLM
Matuda TG, Tadini CC. Study of frozen bread dough formulation using thermal and textural analyses by mixture design. ENPROMER 2005 : abstracts. 2005 ;[citado 2024 out. 05 ]Vancouver
Matuda TG, Tadini CC. Study of frozen bread dough formulation using thermal and textural analyses by mixture design. ENPROMER 2005 : abstracts. 2005 ;[citado 2024 out. 05 ]