Reologia de farinha integral para biscoitos enriquecida com diferentes fontes proteicas
The biscuit is a product accepted and consumed by several individuals, of any age and has a high attractive power, especially for children and elderly. When there is a partial replacement of wheat flour by other proteins in the formulation of bakery products, some technological and rheological chara...
| Autor principal: | Massad, Janaina Aronne |
|---|---|
| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/24925 |
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