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Effect of the addition of different fibres on wheat dough performance and bread quality
ArticleAbstract: A good correlation has become evident between fibre consumption and the reduction of coronary heart-Palabras claves:Bread quality, Breadmaking, Dietary Fibre, Dough properties, rheology, Texture profile analysisAutores:Benedito De Barber C., Cristina M. Rosell, Wang J.Fuentes:scopusWheat flour proteins as affected by transglutaminase and glucose oxidase
ArticleAbstract: Enzymes are good tool to modify wheat proteins by creating new bonds between the protein chains. InPalabras claves:Autores:Aja S., Bean S., Cristina M. Rosell, Lookhart G., Wang J.Fuentes:scopus