Mostrando 2 resultados de: 2
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Subtipo de publicación
Article(2)
Área temáticas
Alimentación y bebidas(1)
Fabricación(1)
Ingeniería química(1)
Química y ciencias afines(1)
Año de Publicación
2009(2)
Origen
scopus(2)
Effect of temperature and consistency on wheat dough performance
ArticleAbstract: The effects of the dough consistency (DC; 300-700 BU), temperature of mixing (16-32 °C) and temperatPalabras claves:Bread dough, Consistency, Hydration, Proofing, Temperature mixingAutores:Collar C., Cristina M. RosellFuentes:scopusPhysico-chemical properties of commercial fibres from different sources: A comparative approach
ArticleAbstract: The lower intake of fibre and fibre-containing foods has refocused the food industry on the benefitsPalabras claves:Fibres, Hydration, Particle size, Physico-chemical properties, ViscosityAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopus