ORGANOLEPTIC PROPERTIES OF BREAD FORMULATED WITH YACON MEHL

Marlene  Maria Amaral Scheid; Glaucia Maria Pastore; crisbm87@gmail.com

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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ORGANOLEPTIC PROPERTIES OF BREAD FORMULATED WITH YACON MEHL

Marlene Maria Amaral Scheid ¹ ; Glaucia Maria Pastore ² ; [email protected]

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Marlene Maria Amaral Scheid; Glaucia Maria Pastore; [email protected]. ORGANOLEPTIC PROPERTIES OF BREAD FORMULATED WITH YACON MEHL. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/organoleptic-properties-of-bread-formulated-with-yacon-mehl?lang=en>. Acesso em: 13 Nov. 2026. Copy citation

Marlene Maria Amaral Scheid, 2022, ORGANOLEPTIC PROPERTIES OF BREAD FORMULATED WITH YACON MEHL. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/organoleptic-properties-of-bread-formulated-with-yacon-mehl?lang=en>. Copy citation

Marlene Maria Amaral Scheid. (2022, May). ORGANOLEPTIC PROPERTIES OF BREAD FORMULATED WITH YACON MEHL. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Marlene Maria Amaral Scheid, ORGANOLEPTIC PROPERTIES OF BREAD FORMULATED WITH YACON MEHL. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/organoleptic-properties-of-bread-formulated-with-yacon-mehl?lang=en Copy citation

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¹ Universidade do Vale da Paraíba ;

² Departamento de Ciência de Alimentos (UNICAMP) / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas

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Food and Nutrition

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