Physicochemical and sensorial characterization of Portuguese bread from Viseu region
The aim of this study was to characterise the most typical flour mixture bread (wheat flour and rye flour) produced in the Portuguese region of Viseu and evaluate if there are relevant differences between the samples tested. Nine samples from local producers were analysed considering the morphology,...
| Main Author: | |
|---|---|
| Other Authors: | , |
| Format: | conferenceObject |
| Language: | eng |
| Published: |
2012
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.19/1103 |
| Country: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/1103 |