Mostrando 3 resultados de: 3
Filtros aplicados
Publisher
Food Science and Technology International(1)
Mixolab: A New Approach to Rheology(1)
Valorization of Food Processing By-Products(1)
Área temáticas
Alimentación y bebidas(2)
Ciencias de la computación(1)
Tecnología alimentaria(1)
Tecnología de las bebidas(1)
Área de conocimiento
Reología(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(3)
ODS 2: Hambre cero(2)
ODS 13: Acción por el clima(1)
Origen
scopus(3)
Bakeries and confectioneries
Book PartAbstract: Currently, there is awareness about global pollution together with rising production costs and sometPalabras claves:Autores:Collar C., Cristina M. RosellFuentes:scopusRelationship Between the Mixolab and Other Devices
Book PartAbstract:Palabras claves:Autores:Collar C., Cristina M. RosellFuentes:scopusRheological behaviour of formulated bread doughs during mixing and heating
ArticleAbstract: During breadmaking different physicochemical phenomena occur producing discernible changes in the rhPalabras claves:Dough rheology, Protein matrix, Starch gelatinization, Starch gelationAutores:Bollain C., Collar C., Cristina M. RosellFuentes:scopus