Evaluation of quality of bread type french by instrumental and sensory methods<br>Avaliação de qualidade do pão tipo francês por métodos instrumentais e sensoriais
The objective of the study was to evaluate the quality of French type bread from bakeries of João Pessoa – PB – Brazil using sensory and instrumental methods. Initially, samples from twelve bakeries selected in this study were submitted for determination of specific volume, moisture, pH, acidity, cr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2013-05-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/12064 |