Soy lecithin as an improver during freeze bread storage.

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dc.contributorSHANISE LISIE MELLO EL HALAL, UFPEL; DIANINI KRINGEL, UFPEL; MARTHA ZAVARIZ DE MIRANDA, CNPT; ALVARO RENATO GUERRA DIAS, UFPEL; ELESSANDRA DA ROSA ZAVAREZE, UFPEL.
dc.creatorEL HALAL, S. L. M.
dc.creatorKRINGEL, D.
dc.creatorMIRANDA, M. Z. de
dc.creatorDIAS, A. R. G.
dc.creatorZAVAREZE, E. da R.
dc.date2018-03-28T00:38:04Z
dc.date2018-03-28T00:38:04Z
dc.date2018-03-27
dc.date2018
dc.date2018-03-28T00:38:04Z
dc.date.accessioned2026-07-07T11:28:12Z
dc.formatp. 65.
dc.identifierIn: INTERNATIONAL GLUTEN WORKSHOP, 13., 2018, Mexico. Book of abstracts... Mexico, DC: CIMMYT, 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1089835
dc.identifier.urihttp://hdl.handle.net/123456789/509107
dc.languageeng
dc.rightsopenAccess
dc.subjectEmulsificante
dc.subjectPão
dc.subjectAmido
dc.subjectEmulsifiers
dc.subjectBreads
dc.subjectStarch
dc.subjectFirmness
dc.titleSoy lecithin as an improver during freeze bread storage.
dc.typeResumo em anais e proceedings

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