Effect of HPMC addition on the microstructure, quality and aging of wheat bread

Article

Abstract: The effect of hydroxypropylmethylcellulose (HPMC) addition on a basic bread formulation is described

Palabras claves:

Bread quality, HPMC, Hydrocolloid, Microstructure, Sensory analysis, Staling

Autores:

Bárcenas M.E., Cristina M. Rosell

Fuentes:

scopus