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Article(2)
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Alimentación y bebidas(1)
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Ciencia de los alimentos(1)
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scopus(2)
Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis
ArticleAbstract: The purpose of this work was to compare carrots with similar firmness cooked by traditional cookingPalabras claves:Carrots, Cook-vide, Cooking treatments, Response Surface Methodology, Sensorial analyses, Sous-videAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopusModifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception
ArticleAbstract: This study evaluated the impact of different gluten-free bread's inner structure on oral processingPalabras claves:Bolus characteristics, gluten-free bread, Oral processing, SENSORY PROPERTIES, StructureAutores:Cristina M. Rosell, Fiszman S., Garzón R., Laguna L., Puerta P., Tárrega A.Fuentes:scopus