Influence of whole wheat flour and fat replacer levels on the specific volume of the loaves.

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dc.contributorMARTHA ZAVARIZ DE MIRANDA, CNPT.
dc.creatorSCHEUER, P. M.
dc.creatorMIRANDA, M. Z. de
dc.creatorDE FRANCISCO, A.
dc.date2015-07-15T11:11:11Z
dc.date2015-07-15T11:11:11Z
dc.date2015-07-15
dc.date2015
dc.date2015-10-14T11:11:11Z
dc.date.accessioned2026-07-07T11:25:04Z
dc.formatp. 68-69.
dc.identifierIn: LATIN AMERICAN CEREAL CONFERENCE, 3., 2015, Curitiba. The future of grains and cereals: [abstracts]. Curitiba: ICC: Granotec, 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1019903
dc.identifier.urihttp://hdl.handle.net/123456789/507018
dc.languageeng
dc.rightsopenAccess
dc.subjectFarinha
dc.subjectPanificação
dc.subjectTrigo
dc.titleInfluence of whole wheat flour and fat replacer levels on the specific volume of the loaves.
dc.typeResumo em anais e proceedings

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