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Maize-based gluten-free bread: Influence of processing parameters on sensory and instrumental quality
ArticleAbstract: The performance of maize bread with spongy texture is still a technological challenge due to the absPalabras claves:Blanching, Broa, gluten-free bread, Maize bread, Maize flours, rheologyAutores:Brites C.M., Collar C., Cristina M. Rosell, Santos C., Trigo M.J.Fuentes:scopusMixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
ArticleAbstract: Fibre-enriched baked goods have increasingly become a convenient carrier for dietary fibre. However,Palabras claves:Dietary Fibre, Mixing dough properties, rheology, Wheat doughAutores:Collar C., Cristina M. Rosell, Santos E.Fuentes:scopus