Showing 1 - 2 results of 2 for search 'INTERNATIONAL CUISINE', query time: 1.25s Refine Results
  1. 1
    Perfil reológico de textura da massa e do pão de quiejo Rheological profile of the texture of dough and cheese bread
    by Antônio Vitor Machado, Joelma Pereira
    Published 2010-08-01
    “... Brazilian cuisine specialty originated in the Minas Gerais region. It is widely produced and consumed...”
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    Article
  2. 2
    Efeito do escaldamento nas propriedades tecnológicas e reológicas da massa e do pão de queijo Effect of scalding on technological and rheological properties of cheese bread dough and cheese bread
    by Antônio Vitor Machado, Joelma Pereira
    Published 2010-04-01
    “... influenciando diretamente na qualidade física e de textura.<br>Cheese bread is a Brazilian cuisine specialty...”
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    Article
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