00696naa a2200217 a 450000100080000000500110000800800410001910000190006024501440007926000090022365000230023265300200025565300170027570000170029270000180030970000180032770000190034570000220036470000180038677300740040420668552017-03-14       2016    bl uuuu     u00u1 u    #d1 aSCHEUER, P. M.  aResponse surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality.h[electronic resource]  c2016  asensory properties  aBakery products  aFood texture1 aMATTIONI, B.1 aSANTOS, I. R.1 aDI LUCCIO, M.1 aZIBETTI, A. W.1 aMIRANDA, M. Z. de1 aFRANCISCO, A.  tInternational Food Research Journalgv. 23, n. 5, p. 2079-2087, 2016.