Physical and sensorial characteristics of cookies containing deffated soy flour and oat bran;Características físicas e sensoriais de biscoitos com farinha de soja e farelo de aveia

Ciencia e Tecnologia de Alimentos

Volumn 30, Issue 4, 2010, Pages 878-883

  Mareti, Mirian Cristina ^a   Grossmann, Maria Victória Eiras ^a   Benassi, Marta de Toledo ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Baking; Free choice profile; Functional foods; Texture

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 79952283729     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612010000400007     Document Type: Article

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