Mostrando 2 resultados de: 2
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Publisher
Journal of Food Engineering(1)
Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists(1)
Origen
scopus(2)
Mechanical properties of bread crust by puncture test and the effect of sprayed enzymes
Conference ObjectAbstract: Texture analysis is widely used for assessing objectively the characteristics of food products. DiffPalabras claves:bread, Crust, Enzymes, Fracture, Mechanical properties, StructureAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernando I.Fuentes:scopusMechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives
ArticleAbstract: The aim of this study was to understand the action of different additives on the crust properties usPalabras claves:Additives, Crust layer, Mechanical properties, Microstructure, Moisture sorption isotherms, Water vapor permeabilityAutores:Altamirano-Fortoul R., Cristina M. Rosell, Hernández-Muñoz P., Hernando I.Fuentes:scopus