Physical, chemical and sensorial properties of healthy and mixture breads in Portugal
This study was conducted to characterize dif- ferent samples of regional bread made from mixed rye and wheat flours and healthy bread produced from a special formulation. The bread samples were evaluated in terms of their physical, chemical and sensory properties following the standard methods. The...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.19/2100 |
| Country: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/2100 |