Mostrando 2 resultados de: 2
Filtros aplicados
Área temáticas
Tecnología alimentaria(2)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(2)
ODS 2: Hambre cero(2)
ODS 17: Alianzas para lograr los objetivos(1)
ODS 3: Salud y bienestar(1)
Origen
scopus(2)
Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition
ArticleAbstract: The effects of addition of germinated pea flour on rheological properties of wheat dough, and on thePalabras claves:bread, Dough, germination, Microstructure, peaAutores:Błaszczak W., Fornal J., Juana Frias, Sadowska J., Vidai-Valverde C.Fuentes:scopusStructural changes in the wheat dough and bread with the addition of alpha-amylases
Conference ObjectAbstract: The influence of fungal and bacterial α-amylases on the texture and microstructure of dough and breaPalabras claves:Bread crumb, Dough, Microstructure, Staling, texture, α-amylaseAutores:Błaszczak W., Cristina M. Rosell, Fornal J., Sadowska J.Fuentes:scopus