Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen french bread dough

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dc.contributor.authorMATUDA, T.G.pt_BR
dc.contributor.authorPARRA, D.F.pt_BR
dc.contributor.authorLUGAO, A.B.pt_BR
dc.contributor.authorTADINI, C.C.pt_BR
dc.coverageInternacionalpt_BR
dc.date.accessioned2014-07-31T11:33:34Zpt_BR
dc.date.accessioned2014-07-31T11:57:11Z
dc.date.available2014-07-31T11:33:34Zpt_BR
dc.date.available2014-07-31T11:57:11Z
dc.date.issued2005pt_BR
dc.format.extent275-280pt_BR
dc.identifier.citationMATUDA, T.G.; PARRA, D.F.; LUGAO, A.B.; TADINI, C.C. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen french bread dough. <b>LWT - Food Science and Technology</b>, v. 38, n. 3, p. 275-280, 2005. Disponível em: http://repositorio.ipen.br/handle/123456789/7609.
dc.identifier.fasciculo3pt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-1737-3191
dc.identifier.orcidhttps://orcid.org/0000-0002-7626-880X
dc.identifier.urihttp://repositorio.ipen.br/handle/123456789/7609pt_BR
dc.identifier.vol38pt_BR
dc.relation.ispartofLWT - Food Science and Technologypt_BR
dc.rightsopenAccessen
dc.subjectvegetablespt_BR
dc.subjectbreadpt_BR
dc.subjectfreezingpt_BR
dc.subjectfood processingpt_BR
dc.subjecttexturept_BR
dc.subjectcalorimetrypt_BR
dc.subjectdifferential thermal analysispt_BR
dc.titleInfluence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen french bread doughpt_BR
dc.typeArtigo de periódicopt_BR
dspace.entity.typePublication
ipen.autorCARMEN CECILIA TADINI
ipen.autorADEMAR BENEVOLO LUGAO
ipen.autorDUCLERC FERNANDES PARRA
ipen.codigoautor3736
ipen.codigoautor339
ipen.codigoautor562
ipen.contributor.ipenauthorCARMEN CECILIA TADINI
ipen.contributor.ipenauthorADEMAR BENEVOLO LUGAO
ipen.contributor.ipenauthorDUCLERC FERNANDES PARRA
ipen.date.recebimento05-10pt_BR
ipen.identifier.fi1.155pt_BR
ipen.identifier.ipendoc10837pt_BR
ipen.identifier.iwosWoSpt_BR
ipen.range.fi0.001 - 1.499
ipen.type.genreArtigo
relation.isAuthorOfPublication39cf74cf-b378-4119-b1fb-40cf1893ec98
relation.isAuthorOfPublication99ac24c5-2ae1-465a-a6f2-40b4d9af6af7
relation.isAuthorOfPublication67996d86-0a59-4ba2-8d38-facaa14e26c3
relation.isAuthorOfPublication.latestForDiscovery67996d86-0a59-4ba2-8d38-facaa14e26c3
sigepi.autor.atividadeMATUDA, T.G.:-1:-1:Spt_BR
sigepi.autor.atividadept_BR
sigepi.autor.atividadePARRA, D.F.:562:37:Npt_BR
sigepi.autor.atividadeLUGAO, A.B.:339:37:Npt_BR
sigepi.autor.atividadeTADINI, C.C.:3736:-1:Npt_BR

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