Caroline Joy Steel | IUFoST | Galoá Proceedings

Caroline Joy Steel

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Effect of the addition of dietary fibers on the quality of pre-baked pizza doughs
Food Processing

Simone Shiozawa ¹ ; Caroline Joy Steel ; Yoon Kil Chang ¹

¹ Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

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42059

Co-authors (9)

Publications in other proceedings

pibic-2017
Enriquecimento proteico de cookies usando hidrolisados proteicos: avaliação das propriedades de pasta
pibic-2017
Enriquecimento proteico de biscoitos: avaliação das propriedades de pasta
slaca-2017
Milk fermented by lactic acid bacteria as improver of technological characteristics in white bread replacing ingredients and additives
slaca-2017
Conservation study of white bread using milk fermented by Lactic Acid Bacteria (LABs)
slaca-2017
SUCO DE LIMÃO E ENZIMAS EM PÃES DE FORMA “CLEAN LABEL”: EFEITOS TECNOLÓGICOS E DE CONSERVAÇÃO