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Potentialities of using cryoprotectants in gluten-free froz..:

Teotônio, Daniela de Oliveira ; Rodrigues, Sander Moreira ; Leoro, Maria Gabriela Vernaza..
TEOTÔNIO, D. de O. et al. Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology. Research, Society and Development, Vargem Grande Paulista, v. 10, n. 6, e12410615674, 2021. DOI:10.33448/rsd-v10i6.15674.. , 2021

Link: http://repositorio.ufla.br/jspui/handle/1/50294

RT Journal
T1 <Title>Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology ; Potencialidades do uso de crioprotetores em massa congelada sem glúten e assamento em microondas como tecnologia emergente ; Potencialidades del uso de crioprotectores en masa congelada sin gluten y horneado en microondas como tecnología emergente</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftunivflavras:oai:localhost:1_50294&Exemplar=1&LAN=DE
				
A1 Teotônio, Daniela de Oliveira
A1 Rodrigues, Sander Moreira
A1 Leoro, Maria Gabriela Vernaza
A1 Pereira, Patrícia Aparecida Pimenta
A1 Schmiele, Marcio
PB CDRR Editors
YR 2021
K1 Yeast
K1 Ice crystals
K1 Emulsifiers
K1 Carbohydrates
K1 Proteins
K1 Celiac
K1 Levedura
K1 Cristais de gelo
K1 Emulsificantes
K1 Carboidratos
K1 Proteínas
K1 Celíacos
JF TEOTÔNIO, D. de O. et al. Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology. Research, Society and Development, Vargem Grande Paulista, v. 10, n. 6, e12410615674, 2021. DOI:10.33448/rsd-v10i6.15674.
LK http://repositorio.ufla.br/jspui/handle/1/50294
DO http://repositorio.ufla.br/jspui/handle/1/50294
SF ELIB - SuUB Bremen

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