Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure

Article

Abstract: The effect of the puncturing settings (crosshead speed and punch cross-section) on the crust mechani

Palabras claves:

bread, Crust texture, Microstructure, Moisture Content, Puncturing, water activity

Autores:

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

Fuentes:

scopus