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Effects of Additives and Technological Aids (Enzymes) on the Mixolab Curve
Book PartAbstract:Palabras claves:Autores:Cristina M. Rosell, Dubat A.Fuentes:scopusThermomechanically induced protein aggregation and starch structural changes in wheat flour dough
ArticleAbstract: Various studies have been carried out on wheat flour to understand protein and starch changes when sPalabras claves:Autores:Altamirano-Fortoul R., Cristina M. Rosell, Don C., Dubat A.Fuentes:scopus