Effect of high pressure processing on wheat dough and bread characteristics

Article

Abstract: Microbial, physical and structural changes in high pressured wheat dough were studied as a function

Palabras claves:

bread, Dough texture, High pressure processing, Microbiology, Wheat dough

Autores:

Altamirano-Fortoul R., Bárcenas M.E., Cristina M. Rosell

Fuentes:

scopus