Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Área temáticas
Bioquímica(2)
Tecnología alimentaria(2)
Alimentación y bebidas(1)
Microorganismos, hongos y algas(1)
Origen
scopus(2)
Mastication of crisp bread: Role of bread texture and structure on texture perception
ArticleAbstract: Texture and structure of breads have been related to oral processing (FOP) performance and sensory pPalabras claves:Bolus properties, bread, FOP, mastication, SENSORY PERCEPTION, textureAutores:Aleixandre A., Benavent-Gil Y., Cristina M. Rosell, Velickova E.Fuentes:scopusStarch gels enriched with phenolics: Effects on paste properties, structure and digestibility
ArticleAbstract: Phenolic compounds affect starch-based gels features and their further hydrolysis with starch digestPalabras claves:Corn starch gel, Microstructure, Ph, Rapid visco-analyzer, textureAutores:Aleixandre A., Cristina M. RosellFuentes:scopus