Lipid binding of fresh and stored formulated wheat breads. Relationships with dough and bread technological performance

Article

Abstract: Lipid binding in fresh and stored soured started breads formulated with nonfat [sodium carboxymethyl

Palabras claves:

Additives, bread, Bread staling, Lipid binding, Quality

Autores:

Collar C., Cristina M. Rosell, Martínez J.C.

Fuentes:

scopus