Effect of maize resistant starch and transglutaminase on white pan bread dough texture (2008)
Source: 13 ICC : 21st CERWORLD 2008 : Cereals in the 21st century : present and future : proceedings. Conference titles: International Cereal and Bread Congress. Unidade: EP
Subjects: ALIMENTOS CONGELADOS (CONSERVAÇÃO;QUALIDADE), AMIDO (RESISTÊNCIA), FÍSICO-QUÍMICA (ANÁLISE), PÃO (PRODUÇÃO;DURABILIDADE), REOLOGIA (PROPRIEDADES), TECNOLOGIA DE ALIMENTOS
ABNT
SANCHEZ, Diana Buchner de Oliveira et al. Effect of maize resistant starch and transglutaminase on white pan bread dough texture. 2008, Anais.. Vienna: MAPA/ICC/AETC, 2008. . Acesso em: 30 abr. 2024.APA
Sanchez, D. B. de O., Tadini, C. C., Ribotta, P. D., & León, A. E. (2008). Effect of maize resistant starch and transglutaminase on white pan bread dough texture. In 13 ICC : 21st CERWORLD 2008 : Cereals in the 21st century : present and future : proceedings. Vienna: MAPA/ICC/AETC.NLM
Sanchez DB de O, Tadini CC, Ribotta PD, León AE. Effect of maize resistant starch and transglutaminase on white pan bread dough texture. 13 ICC : 21st CERWORLD 2008 : Cereals in the 21st century : present and future : proceedings. 2008 ;[citado 2024 abr. 30 ]Vancouver
Sanchez DB de O, Tadini CC, Ribotta PD, León AE. Effect of maize resistant starch and transglutaminase on white pan bread dough texture. 13 ICC : 21st CERWORLD 2008 : Cereals in the 21st century : present and future : proceedings. 2008 ;[citado 2024 abr. 30 ]