Abstract:Brazil has one of the largest pizza markets in the world and the acceptance of this product has led to the emergence of a large number of pizzerias that have intensified competition between enterprises. Thus, the present work aimed to identify the type of pasta that most sensorially pleases the consumer's taste, offering for evaluation four options of baked pasta produced with different wheat flours, pasta with wheat type 1 (A), pasta with 50% semolina and 50% wheat flour type 1 (B), flour with 75% semolina an… Show more
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