Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010 |
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Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.BreadFat replacerSensory trained panelTexture profileWhole-wheat flourSubstituto da gorduraGrupo de análise sensorialPadrão de texturaFarinha de trigo integralPanificaçãoPATRÍCIA MATOS SCHEUER, UFSC; MARCO DI LUCCIO, UFSC; ANDRÉ WÜST ZIBETTI, UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALICIA DE FRANCISCO, UFSC.SCHEUER, P. M.DI LUCCIO, M.ZIBETTI, A. W.MIRANDA, M. Z. deFRANCISCO, A. de2016-08-16T11:11:11Z2016-08-16T11:11:11Z2016-08-1620162016-08-19T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Texture Studies, Westport, v. 47, n. 1, p. 14-23, 2016.1745-4603http://www.alice.cnptia.embrapa.br/alice/handle/doc/105101010.1111/jtxs.12155enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T02:41:24Zoai:www.alice.cnptia.embrapa.br:doc/1051010Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T02:41:24falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T02:41:24Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
title |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
spellingShingle |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. SCHEUER, P. M. Bread Fat replacer Sensory trained panel Texture profile Whole-wheat flour Substituto da gordura Grupo de análise sensorial Padrão de textura Farinha de trigo integral Panificação |
title_short |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
title_full |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
title_fullStr |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
title_full_unstemmed |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
title_sort |
Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. |
author |
SCHEUER, P. M. |
author_facet |
SCHEUER, P. M. DI LUCCIO, M. ZIBETTI, A. W. MIRANDA, M. Z. de FRANCISCO, A. de |
author_role |
author |
author2 |
DI LUCCIO, M. ZIBETTI, A. W. MIRANDA, M. Z. de FRANCISCO, A. de |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
PATRÍCIA MATOS SCHEUER, UFSC; MARCO DI LUCCIO, UFSC; ANDRÉ WÜST ZIBETTI, UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALICIA DE FRANCISCO, UFSC. |
dc.contributor.author.fl_str_mv |
SCHEUER, P. M. DI LUCCIO, M. ZIBETTI, A. W. MIRANDA, M. Z. de FRANCISCO, A. de |
dc.subject.por.fl_str_mv |
Bread Fat replacer Sensory trained panel Texture profile Whole-wheat flour Substituto da gordura Grupo de análise sensorial Padrão de textura Farinha de trigo integral Panificação |
topic |
Bread Fat replacer Sensory trained panel Texture profile Whole-wheat flour Substituto da gordura Grupo de análise sensorial Padrão de textura Farinha de trigo integral Panificação |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-08-16T11:11:11Z 2016-08-16T11:11:11Z 2016-08-16 2016 2016-08-19T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Journal of Texture Studies, Westport, v. 47, n. 1, p. 14-23, 2016. 1745-4603 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010 10.1111/jtxs.12155 |
identifier_str_mv |
Journal of Texture Studies, Westport, v. 47, n. 1, p. 14-23, 2016. 1745-4603 10.1111/jtxs.12155 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
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EMBRAPA |
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EMBRAPA |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503424721551360 |