The Mixolab use to establish flour quality profile for cookie and cracker production in Brazil.

P303.

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Bibliographic Details
Main Authors: PAIVA, F. F., MIRANDA, M. Z. de
Other Authors: FLÁVIA FERNANDES PAIVA; MARTHA ZAVARIZ DE MIRANDA, CNPT.
Format: Separatas biblioteca
Language:pt_BR
por
Published: 2018-01-06
Subjects:Reologia, Farinha de trigo, Biscoito, Panificação, Rheology, Wheat flour,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084431
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