2015•International Food Research JournalRequires access

Substitution of wheat flour with cauliflower flour in bakery products: effects on chemical, physical, antioxidant properties and sensory analyses.

Thaís Cecília Ribeiro, Joel Pimentel de Abreu, Maria Cristina Jesus Freitas, Matilde Pumar, Anderson Junger Teodoro

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Key concepts: Food science, Wheat flour, Antioxidant, Sensory analysis, Sensory system, Chemistry, Substitution (logic), Food additive

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Substitution of wheat flour with cauliflower flour in bakery products: effects on chemical, physical, antioxidant properties and sensory analyses. — Research Paper | ScholarLens