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Article(2)
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Ciencia de los alimentos(2)
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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:scopusUse of hydrocolloids as bread improvers in interrupted baking process with frozen storage
ArticleAbstract: Hydrocolloids are widely used in the food industry due to their capacity to control both the rheologPalabras claves:bread, Frozen, HPMC, Part-baking, Staling, κ-CarrageenanAutores:Bárcenas M.E., Benedito C., Cristina M. RosellFuentes:scopus