Effect of the addition of different white fibres on pan bread technological quality

patricia_garrido@hotmail.com; Yoon Kil Chang; CAROLINE JOY STEEL

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Effect of the addition of different white fibres on pan bread technological quality

[email protected] ; Yoon Kil Chang ¹ ; CAROLINE JOY STEEL ²

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[email protected]; Yoon Kil Chang; CAROLINE JOY STEEL. Effect of the addition of different white fibres on pan bread technological quality. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/effect-of-the-addition-of-different-white-fibres-on-pan-bread-technological-qual?lang=en>. Acesso em: 12 Nov. 2026. Copy citation

[email protected], 2022, Effect of the addition of different white fibres on pan bread technological quality. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/effect-of-the-addition-of-different-white-fibres-on-pan-bread-technological-qual?lang=en>. Copy citation

[email protected]. (2022, May). Effect of the addition of different white fibres on pan bread technological quality. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

[email protected], Effect of the addition of different white fibres on pan bread technological quality. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/effect-of-the-addition-of-different-white-fibres-on-pan-bread-technological-qual?lang=en Copy citation

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

² Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

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Bioactive Compounds and Functional Foods

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