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Evaluation of Textural and Sensory Properties on Typical Spanish Small Cakes Designed Using Alternative Flours
ArticleAbstract: The objective of this study was to evaluate the effect of wheat flour substitution with toasted cornPalabras claves:alternative flour, Consumer perception, Reformulated madeleine, textureAutores:Andrés-Bello A., Barreto-Palacios V., Casas Moreno M., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopusEffect of pH on Color and Texture of Food Products
ReviewAbstract: Color and texture are important quality characteristics and major factors affecting sensory perceptiPalabras claves:COLOR, FISH, meat, Ph, texture, vegetablesAutores:Andrés-Bello A., Barreto-Palacios V., Martínez‐monzó J., Mir-Bel J., P. García-SegoviaFuentes:scopusRehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes
ArticleAbstract: Air-dried Shiitake mushroom (Lentinus edodes) caps were rehydrated using conventional and vacuum tecPalabras claves:Microstructure, Rehydration, Shiitake mushrooms, texture, Vacuum rehydrationAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopus