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Article(2)
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Ciencia de los alimentos(1)
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scopus(2)
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
ArticleAbstract: The effect of hydroxypropylmethylcellulose (HPMC) addition on a basic bread formulation is describedPalabras claves:Bread quality, HPMC, Hydrocolloid, Microstructure, Sensory analysis, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes:scopusEffect of frozen storage time on the bread crumb and aging of par-baked bread
ArticleAbstract: The effect of frozen storage time of par-baked bread on the bread crumb and staling of bread obtainePalabras claves:Amylopectin retrogradation, dsc, Frozen storage, Microstructure, Par-baked bread, StalingAutores:Bárcenas M.E., Cristina M. RosellFuentes:scopus