Inulina como substituto de gordura em pães integrais e suas implicações nas características químicas e sensoriais / Inulin as fat substitute of breads and its implications in chemical and sensory characteristics
Hig. aliment
;
28(236/237): 138-141, set.-out. 2014. tab
Article
in Portuguese
| LILACS
| ID: lil-752298
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Index:
LILACS (Americas)
Main subject:
Bread
/
Fat Substitutes
/
Food Composition
/
Inulin
Limits:
Humans
Language:
Portuguese
Journal:
Hig. aliment
Journal subject:
Nutritional Sciences
Year:
2014
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Federal de Santa Maria/BR
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