Note: Effect of barley flour, wet gluten and ascorbic acid on bread crumb texture

Article

Abstract: Barley flour (0, 10 and 20% w/w), wet gluten (0, 7.5 and 15% w/w) and ascorbic acid (0, 10 and 20 pp

Palabras claves:

Barley flour, bread, Cohesiveness, Crumb, Texture profile analysis, Wet gluten

Autores:

Cristina M. Rosell, Gaur S., Gujral H.S.

Fuentes:

scopus