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Influence of hydrocolloids and proteins combination in gluten free bread crumbs assessed by digital image analysis
Conference ObjectAbstract: To develop a viscoelastic network in gluten free matrixes is still a challenge in food technology. DPalabras claves:Crumb, Gluten free bread, hydrocolloids, Image digital analysis, Protein, RiceAutores:Cristina M. Rosell, Garzón R.Fuentes:scopusMicrostructure analysis tools to support bread research
Conference ObjectAbstract: Analytical tools have been the support of great advances in the area of cereals and cereal based proPalabras claves:bread, Digital analysis, Light microscopy, Microstructure, Quality, SemAutores:Altamirano-Fortoul R., Cristina M. Rosell, Garzón R.Fuentes:scopus