Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Article

Abstract: Bread quality index was established using the instrumental analysis of bread parameters that influen

Palabras claves:

Bake off technology, bread, Freezing process, Quality index, texture

Autores:

Colic-Baric I., Collar C., Cristina M. Rosell, Curic D., Gabric D., Le-Bail A., Novotni D., Skevin D.

Fuentes:

scopus