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1. Structural changes of bakery products by thermal and biochemical treatments / Modificações estruturais de produtos panificados por processos de tratamentos térmico e bioquímico
Bread is a popular product consumed as a sandwich or during mealtime and appreciated by its appearance, flavor, taste, price, and availability. This work deals with the current market of bakery products and the necessity of the development of new products and the necessity of the development of new products, through alternative production processes. Methods
Publicado em: 2007