CADIOLI, M.G.B.RODAS, M.A.B.GARBELOTTI, M.L.MARCIANO, E.TAIPINA, M.S.2014-07-152014-07-302014-07-152014-07-302011CADIOLI, M.G.B.; RODAS, M.A.B.; GARBELOTTI, M.L.; MARCIANO, E.; TAIPINA, M.S. Development and nutritional composition and sensory comparason between acceptance and bread traditional high soy protein and soluble prebiotic fiber. <b>Procedia - Food Science</b>, v. xx, n. xx, p. xx-xx, 2011. DisponÃvel em: http://repositorio.ipen.br/handle/123456789/4461.2211-601Xhttp://repositorio.ipen.br/handle/123456789/4461xx-xxopenAccessbreadsoybeanswheatflournutrientssensorsDevelopment and nutritional composition and sensory comparason between acceptance and bread traditional high soy protein and soluble prebiotic fiberArtigo de periódicoxxxx