Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

College of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga, SP, – São Paulo

Priscila Bredariol

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DIRECT X SOURDOUGH BREAD PROCESS: EFFECT ON TECHNOLOGICAL PROPERTIES OF FRENCH BREADS.
Formulation e processing of food (FP)

Raíssa Oliveira Luiz ¹ ; Priscila Bredariol ¹ ; Fernanda Vanin ¹

¹ College of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga, SP, – São Paulo

French Baguette

Banana Flour

technological quality

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70739

Co-authors (2)

Publications in other proceedings

ICBC 2018
Effect of baking conditions on the physical properties of French bread: baking air humidity and time