VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS

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...

पूर्ण विवरण

में बचाया:

ग्रंथसूची विवरण
मुख्य लेखकों:	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
स्वरूप:	Online
भाषा:	eng
प्रकाशित:	Universidad de Sonora 2018
ऑनलाइन पहुंच:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/815
टैग :	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

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