Mostrando 3 resultados de: 3
Filtros aplicados
Publisher
Food Microstructure and Its Relationship with Quality and Stability(1)
International Journal of Food Science and Technology(1)
Proceedings of the 9th International Congress FLOUR-BREAD 2017 - 11th Croatian Congress of Cereal Technologists(1)
Área temáticas
Alimentación y bebidas(1)
Ciencias de la computación(1)
Cultivos de campo y plantaciones(1)
Estados Unidos(1)
Tecnología alimentaria(1)
Origen
scopus(3)
Changes from dough to bread by digital image analysis
Conference ObjectAbstract: Breadmaking of gluten-free products is more complex than those of gluten-containing products and, foPalabras claves:bread, Breadmaking, Gluten-free, image analysisAutores:Cristina M. Rosell, Garzón R., Hernández A.Fuentes:scopusDiversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance
ArticleAbstract: Maize is used for bakery and for gluten-free food for coeliac patients. Our objective was assessingPalabras claves:bread, flour, gluten-free bread, maize, rheologyAutores:Cristina M. Rosell, Garzón R., Malvar R.A., Revilla P.Fuentes:scopusMicrostructure and its relationship with quality of confectionary and bakery products
Book PartAbstract: Bakery and confectionary foods cover an extensive number of specialties that can differ in the raw mPalabras claves:Bakery, COLOR, Confectionary, Crumb, Crust, Gluten-free, Microstructure, textureAutores:Cristina M. Rosell, Garzón R.Fuentes:scopus