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Article(2)
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Ciencia de los alimentos(2)
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scopus(2)
Effect of high pressure processing on wheat dough and bread characteristics
ArticleAbstract: Microbial, physical and structural changes in high pressured wheat dough were studied as a functionPalabras claves:bread, Dough texture, High pressure processing, Microbiology, Wheat doughAutores:Altamirano-Fortoul R., Bárcenas M.E., Cristina M. RosellFuentes: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