VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS

Rheological studies in food have shown chemical changes during their preparation process. In bread making, dough viscoelasticity studies reflect the chemical changes produced by the baking process, which in turn modifies bread volume. The aim of this research was to study the effect of the freezing...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Principais autores: Gerardo-Rodríguez, Jesús Enrique, Ramírez-Wong, Benjamín, Torres-Chávez, Patricia Isabel, Ledesma- Osuna, Ana Irene, Carvajal-Millan, Elizabeth, López-Cervantes, Jaime, Vásquez-Lara, Francisco, Silvas-García, María Irene
Formato: Online
Idioma:eng
Publicado em: Universidad de Sonora 2018
Acesso em linha:https://biotecnia.unison.mx/index.php/biotecnia/article/view/815
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!