Priscila Bredariol | ICBC 2018 | Galoá Proceedings

University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Food Engineering Department

Priscila Bredariol

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Effect of baking conditions on the physical properties of French bread: baking air humidity and time
Priscila Bredariol ¹
Marcela Spatti ¹
Fernanda Vanin ¹
¹ University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Food Engineering Department
Vol1, 2018 -
90808

Food Design

Poster

Co-authors (2)

Publications in other proceedings

slaca-2017
DIRECT X SOURDOUGH BREAD PROCESS: EFFECT ON TECHNOLOGICAL PROPERTIES OF FRENCH BREADS.