Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.

Detalhes bibliográficos
Autor(a) principal: SCHEUER, P. M.
Data de Publicação: 2016
Outros Autores: DI LUCCIO, M., ZIBETTI, A. W., MIRANDA, M. Z. de, FRANCISCO, A. de
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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network_name_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
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spelling 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)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection 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
_version_ 1794503424721551360

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