Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage

Article

Abstract: Hydrocolloids are widely used in the food industry due to their capacity to control both the rheolog

Palabras claves:

bread, Frozen, HPMC, Part-baking, Staling, κ-Carrageenan

Autores:

Bárcenas M.E., Benedito C., Cristina M. Rosell

Fuentes:

scopus