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Effect of baking conditions on the physical properties of French bread: baking air humidity and time
Vol1,2018 -90808 -
MANGO PEEL FLOUR PRODUCTION: A PERSPECTIVE OF ITS BY-PRODUCT VALORIZATION
Vol1,2018 -95273 -
ORANGE JUICE RESIDUE FLOUR PRODUCTION FOR BAKERY PRODUCTS APPLICATION
Vol1,2018 -95322 -
Impact of flour substitution type and concentration on heat and mass transport during bread baking
Vol1,2018 -96096
Publicações em outros proceedings
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slaca-2017
TECHNOLOGICAL FUNCTIONAL PROPERTIES OF CAMU-CAMU RESIDUE FLOUR
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slaca-2017
DIRECT X SOURDOUGH BREAD PROCESS: EFFECT ON TECHNOLOGICAL PROPERTIES OF FRENCH BREADS.
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slaca-2017
Obtainment and evaluation of acerola (Malpighia emarginata D.C.) residue flour
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slaca-2017
Effect of passion fruit peel flour incorporation into the texture, microstructure and heat transfer mechanisms of French breads.
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slaca-2017
A case of passion peel fruit flour application for Brazilian development product: it is possible to produce a French bread type?
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