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1 Ergebnisse
1
Development, physico-chemical characterization and sensory ..:
Tombini, Caroline
;
Agnol, Jéssica Dall
;
Capelezzo, Letícia
...
https://rsdjournal.org/index.php/rsd/article/view/9274/8518. , 2020
Link:
https://rsdjournal.org/index.php/rsd/article/view/9274
RT Journal T1
Development, physico-chemical characterization and sensory analysis of whole grain breads added from Pilsen and Porter style brewing residue ; Desarrollo, caracterización físico-química y análisis sensorial de panes integrales agregados de residuos de elaboración de cerveza estilo Pilsen y Porter ; Desenvolvimento, caracterização físico-química e análise sensorial de pães integrais adicionados de resíduo da fabricação de cerveja estilo Pilsen e Porter
UL https://suche.suub.uni-bremen.de/peid=base-ftjrsd:oai:ojs.pkp.sfu.ca:article_9274&Exemplar=1&LAN=DE A1 Tombini, Caroline A1 Agnol, Jéssica Dall A1 Capelezzo, Letícia A1 Godoy, Janayne Sander A1 Machado Junior, Francisco Roberto da Silva A1 Lajús, Cristiano Reschke A1 Mello, Josiane Maria Muneron de A1 Dalcanton, Francieli PB Research, Society and Development YR 2020 K1 Bagaço de malte K1 Pães integrais K1 Composição centesimal K1 Aceitação sensorial K1 Bagazo de malta K1 Panes integrales K1 Composición centesimal K1 Aceptación sensorial K1 Malt bagasse K1 Whole grain breads K1 Centesimal composition K1 Sensory acceptance JF https://rsdjournal.org/index.php/rsd/article/view/9274/8518 LK http://dx.doi.org/https://rsdjournal.org/index.php/rsd/article/view/9274 DO https://rsdjournal.org/index.php/rsd/article/view/9274 SF ELIB - SuUB Bremen
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