Evaluation of textural characteristics of different types of bread

Bread is a staple food considered of major nutritional importance for being a source of carbohydrates, proteins, dietary fibre, vitamins, micronutrients and antioxidants. The diversity in bread all around the world is enormous and enriched breads are a trend to follow in the next years. The cheese m...

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Detalhes bibliográficos
Autor principal: Guiné, Raquel (author)
Outros Autores: Santos, Carina (author), Rocha, Celeste (author), Marques, Christelle (author), Rodrigues, Cláudia (author), Manita, Filipa (author), Sousa, Filipe (author), Silva, Sílvia (author), Rodrigues, Susana (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2018
Assuntos:
Compression test
Puncture test
Residue valorization
Textural properties
Texto completo:http://hdl.handle.net/10400.19/4934
País:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/4934

Texto Completo

http://hdl.handle.net/10400.19/4934

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