Mechanical properties of bread crust by puncture test and the effect of sprayed enzymes

Conference Object

Abstract: Texture analysis is widely used for assessing objectively the characteristics of food products. Diff

Palabras claves:

bread, Crust, Enzymes, Fracture, Mechanical properties, Structure

Autores:

Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.

Fuentes:

scopus