Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Área de conocimiento
Ciencia de los alimentos(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(2)
ODS 2: Hambre cero(2)
ODS 13: Acción por el clima(1)
ODS 3: Salud y bienestar(1)
Origen
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