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Commercial special bread: Evaluation of texture, color, moisture content, water activity and nutritional labeling
Commercial special bread: Evaluation of texture, color, moisture content, water activity and nutritional labeling
2021
Rafaiane Macedo Guimarães
Lílian Moreira Costa
Osvaldo Resende
Mariana Buranelo Egea
Katiuchia Pereira Takeuchi
Keywords:
Water activity
Water content
texture
Food science
Materials science
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