Potencial de aplicação de leveduras selvagens em processos de panificação
Bread is consumed in large numbers in the world, being of different types and forms, depending on cultural habits. The market demand for differentiated products is increasing, due to the use of only a summarized group of Saccharomyces cerevisiae, resulting in a sensory limitation of the bakery produ...
| Autor principal: | Silva, Kamila Veloso da |
|---|---|
| Grau: | Monografia |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Tocantins
2021
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| Assuntos: | |
| Acesso em linha: |
http://hdl.handle.net/11612/3254 |