Different hydrocolloids as bread improvers and antistaling agents

Article

Abstract: Supplementation of several hydrocolloids with different chemical structure and from diverse origin t

Palabras claves:

Bread quality, hydrocolloids, Sensory analysis, Staling, texture

Autores:

Benedito C., Cristina M. Rosell, Galotto M.J., Guarda A.

Fuentes:

scopus