Your browser doesn't support javascript.
loading
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
Sá, Daniele Dedavid de; Novack, Mariana; Prestes, Rosa Cristina; Rosa, Claudia Severo da.
Affiliation
  • Sá, Daniele Dedavid de; s.af
  • Novack, Mariana; Universidade Federal de Santa Maria. Rio Grande do Sul. BR
  • Prestes, Rosa Cristina; Universidade Federal de Santa Maria. Rio Grande do Sul. BR
  • Rosa, Claudia Severo da; Universidade Federal de Santa Maria. Rio Grande do Sul. BR
Hig. aliment ; 28(236/237): 138-141, set.-out. 2014. tab
Article in Pt | LILACS | ID: lil-752298
Responsible library: BR526.1
Subject(s)
Key words
Search on Google
Add to My VHL
Print
XML
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
Search on Google
Add to My VHL
Print
XML
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