Now showing items 1-1 of 1
Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães
(2015-03-24) [Dissertação de mestrado]
In this study the effect of the average polymerization inulin (API) and resistant starch (RS) in the rheological characteristics of the dough, quality and bread staling were investigated. Wheat flour replaced with different ...