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NTIS 바로가기LWT- Food science and technology, v.73, 2016년, pp.311 - 319
Ferreira Saraiva, Luciana Emanuela (Faculty of Pharmacy, Department of Bromatological Analysis, Postgraduate Program in Science of Food, Federal University of Bahia) , Naponucena, Luana de Oliveira Melo (Faculty of Pharmacy, Department of Bromatological Analysis, Postgraduate Program in Science of Food, Federal University of Bahia) , da Silva Santos, Verônica (Faculty of Technology, SENAI) , Silva, Rejane Pina Dantas (o Nacional de Aprendizagem Industrial –) , de Souza, Carolina Oliveira (SENAI) , Evelyn Gomes Lima Souza, Ingrid (Faculty of Technology, SENAI) , de Oliveira Mamede, Maria Eugênia (o Nacional de Aprendizagem Industrial –) , Druzian, Janice Izabel (SENAI)
Abstract Physicochemical properties may determine quality attributes and consumer acceptability of mini panettones. To reduce the conservatives added in food, this study developed active edible films of potato starch, inverted sugar and sucrose to coat mini panettones. All three variables significa...
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