Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Área de conocimiento
Ciencia de materiales(2)
Origen
scopus(2)
Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology
ArticleAbstract: The research aims at optimising mixtures of fibres from different sources and degree of processing mPalabras claves:Dietary Fibre, Dough viscoelasticity, Wheat bread doughAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusImpact of fibers on physical characteristics of fresh and staled bake off bread
ArticleAbstract: The technological functionality of different fibers (high methylated ester pectin, resistant starch,Palabras claves:Breadmaking, Partially baked, Quality, StalingAutores:Cristina M. Rosell, Santos E.Fuentes:scopus