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Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making
ArticleAbstract: Bread quality index was established using the instrumental analysis of bread parameters that influenPalabras claves:Bake off technology, bread, Freezing process, Quality index, textureAutores:Colic-Baric I., Collar C., Cristina M. Rosell, Curic D., Gabric D., Le-Bail A., Novotni D., Skevin D.Fuentes: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