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Article(4)
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Food Science and Technology International(2)
Cereal Chemistry(1)
Journal of Agricultural and Food Chemistry(1)
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scopus(4)
Effect of cyclodextrinase on dough rheology and bread quality from rice flour
ArticleAbstract: Gluten-free breads are usually characterized by deficient quality characteristics as compared to whePalabras claves:Cyclodextrin, Cyclodextrin glycosyl transferase, Dynamic rheology, Enzymes, HPMC, Rice bread quality, Rice flourAutores:Carbonell J.V., Cristina M. Rosell, Guardiola I., Gujral H.S.Fuentes:scopusEffect of sodium lauryl sulphate on the texture of sponge cake
ArticleAbstract: Sponge cake was prepared by adding sodium lauryl sulphate (SLS), an anionic surfactant, to egg albumPalabras claves:Cohesiveness, Consistency, FIRMNESS, Sodium lauryl sulphate, Sponge cake, Texture profile analysisAutores:Cristina M. Rosell, Gujral H.S., Sharma S., Singh S.Fuentes:scopusNote: Effect of barley flour, wet gluten and ascorbic acid on bread crumb texture
ArticleAbstract: Barley flour (0, 10 and 20% w/w), wet gluten (0, 7.5 and 15% w/w) and ascorbic acid (0, 10 and 20 ppPalabras claves:Barley flour, bread, Cohesiveness, Crumb, Texture profile analysis, Wet glutenAutores:Cristina M. Rosell, Gaur S., Gujral H.S.Fuentes:scopusStarch Hydrolyzing Enzymes for Retarding the Staling of Rice Bread
ArticleAbstract: Previous attempts have been made to obtain gluten-free bread of acceptable quality for bread specifiPalabras claves:Autores:Cristina M. Rosell, Gujral H.S., Haros M.Fuentes:scopus