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

dc.contributorPATRÍCIA MATOS SCHEUER, UFSC; MARCO DI LUCCIO, UFSC; ANDRÉ WÜST ZIBETTI, UFSC; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALICIA DE FRANCISCO, UFSC.
dc.creatorSCHEUER, P. M.
dc.creatorDI LUCCIO, M.
dc.creatorZIBETTI, A. W.
dc.creatorMIRANDA, M. Z. de
dc.creatorFRANCISCO, A. de
dc.date.accessioned2016-08-16T11:11:11Z
dc.date.available2016-08-16T11:11:11Z
dc.date.created2016-08-16T11:11:11Z
dc.date.issued2016
dc.identifierJournal of Texture Studies, Westport, v. 47, n. 1, p. 14-23, 2016.
dc.identifier1745-4603
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1051010
dc.identifier10.1111/jtxs.12155
dc.languageeng
dc.rightsopenAccess
dc.subjectBread
dc.subjectFat replacer
dc.subjectSensory trained panel
dc.subjectTexture profile
dc.subjectWhole-wheat flour
dc.subjectSubstituto da gordura
dc.subjectGrupo de análise sensorial
dc.subjectPadrão de textura
dc.subjectFarinha de trigo integral.
dc.titleRelationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer.
dc.typeOtros


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