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Gelatinization and retrogradation kinetics of high-fiber wheat flour blends: A Calorimetric approach
ArticleAbstract: The impact of dietary fiber (DF) mixtures on dough thermal properties needs to be investigated whenPalabras claves:Autores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopusLipid binding of fresh and stored formulated wheat breads. Relationships with dough and bread technological performance
ArticleAbstract: Lipid binding in fresh and stored soured started breads formulated with nonfat [sodium carboxymethylPalabras claves:Additives, bread, Bread staling, Lipid binding, QualityAutores:Collar C., Cristina M. Rosell, Martínez J.C.Fuentes:scopus