RHEOLOGICAL MEASUREMENTS AND OPTIMIZATION OF ENZYMES MIXTURE FOR BREAD DOUGH WITH HIGH CONTENT OF RESISTANT STARCH

ALTUNA L.; RIBOTTA P.D.; Carmen Cecilia Tadini

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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RHEOLOGICAL MEASUREMENTS AND OPTIMIZATION OF ENZYMES MIXTURE FOR BREAD DOUGH WITH HIGH CONTENT OF RESISTANT STARCH

ALTUNA L. ; RIBOTTA P.D. ; Carmen Cecilia Tadini ¹

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ALTUNA L.; RIBOTTA P.D.; Carmen Cecilia Tadini. RHEOLOGICAL MEASUREMENTS AND OPTIMIZATION OF ENZYMES MIXTURE FOR BREAD DOUGH WITH HIGH CONTENT OF RESISTANT STARCH. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/rheological-measurements-and-optimization-of-enzymes-mixture-for-bread-dough-wit?lang=en>. Acesso em: 22 Out. 2026. Copy citation

ALTUNA L., 2022, RHEOLOGICAL MEASUREMENTS AND OPTIMIZATION OF ENZYMES MIXTURE FOR BREAD DOUGH WITH HIGH CONTENT OF RESISTANT STARCH. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/rheological-measurements-and-optimization-of-enzymes-mixture-for-bread-dough-wit?lang=en>. Copy citation

ALTUNA L.. (2022, May). RHEOLOGICAL MEASUREMENTS AND OPTIMIZATION OF ENZYMES MIXTURE FOR BREAD DOUGH WITH HIGH CONTENT OF RESISTANT STARCH. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

ALTUNA L., RHEOLOGICAL MEASUREMENTS AND OPTIMIZATION OF ENZYMES MIXTURE FOR BREAD DOUGH WITH HIGH CONTENT OF RESISTANT STARCH. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/rheological-measurements-and-optimization-of-enzymes-mixture-for-bread-dough-wit?lang=en Copy citation

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