Mostrando 2 resultados de: 2
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Publisher
LWT(1)
Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists(1)
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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:scopusPhysico-chemical changes in breads from bake off technologies during storage
ArticleAbstract: Quality of several bread specialties from frozen partially baked breads was assessed to define mainPalabras claves:bread, Crust properties, Frozen part-baked, Instrumental analysisAutores:Altamirano-Fortoul R., Cristina M. RosellFuentes:scopus