Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
Author:
Affiliation:
1. Instituto Nacional de Investigação Agrária e Veterinária, Portugal
2. Universidade Nova de Lisboa, Portugal
3. Universidade Nova de Lisboa, Portugal; Universidade de Lisboa, Portugal; Instituto de Biologia Experimental e Tecnológica, Portugal
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v36n2/0101-2061-cta-1678-457X6674.pdf
Reference31 articles.
1. Method 55-40.01:1999: approved methods of analysis: particle size of wheat flour by laser instrument,1999
2. Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats;Brites C. M.;Nutrition Research,2011
3. De tales harinas, tales panes: granos, harinas y productos de panificación en Iberoamérica;Brites C.,2007
4. Maize-based gluten-free bread: influence of processing parameters on sensory and instrumental quality;Brites C.;Food Bioprocess Technology,2010
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