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Combined effect of chia, quinoa and amaranth incorporation on the physico-chemical, nutritional and functional quality of fresh bread
ArticleAbstract: With regard to constant technological innovations in the bakery sector in order to increase bread nuPalabras claves:Amaranthus Caudatus, bread, CHENOPODIUM QUINOA WILLD, Nutritional value, Salvia hispanica L, Technological characteristicsAutores:Haros M., Karla Carmen Miranda-RamosFuentes:scopusEvaluation of technological and nutritional quality of bread enriched with amaranth flour
ReviewAbstract: The objective of this investigation was to develop bread, with high nutritional and technological quPalabras claves:Amaranth, Bread technological/nutritional qualities, Dietary Fiber, Myo-inositol phosphates, Starch thermal propertiesAutores:Haros M., Karla Carmen Miranda-Ramos, Sanz-Ponce N.Fuentes:scopusEffect of Steeping Corn with Lactic Acid on Starch Properties
ArticleAbstract: Pasting and thermal properties of starch from corn steeped in the presence of lactic acid and at difPalabras claves:Autores:Cristina M. Rosell, Haros M., Perez O.E.Fuentes:scopusEffect of freezing and frozen storage on the staling of part-baked bread
ArticleAbstract: The effect of part-baking, freezing, frozen storage, thawing, rebaking on the aging behaviour of brePalabras claves:aging, amylopectin, dsc, freezing, gelatinization, hardness, Part-baked bread, Part-baking, RetrogradationAutores:Bárcenas M.E., Benedito C., Cristina M. Rosell, Haros M.Fuentes:scopusStarch Hydrolyzing Enzymes for Retarding the Staling of Rice Bread
ArticleAbstract: Previous attempts have been made to obtain gluten-free bread of acceptable quality for bread specifiPalabras claves:Autores:Cristina M. Rosell, Gujral H.S., Haros M.Fuentes:scopus