Inulina como substituto de gordura em pães integrais e suas implicações nas características químicas e sensoriais / Inulin as fat substitute of breads and its implications in chemical and sensory characteristics
Hig. aliment
; 28(236/237): 138-141, set.-out. 2014. tab
Article
in Pt
| LILACS
| ID: lil-752298
Responsible library:
BR526.1
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Index:
LILACS
Main subject:
Bread
/
Fat Substitutes
/
Food Composition
/
Inulin
Limits:
Humans
Language:
Pt
Journal:
Hig. aliment
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2014
Type:
Article