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...
保存先:
| 主要な著者: | , , , , , , , |
|---|---|
| フォーマット: | Online |
| 言語: | eng |
| 出版事項: |
Universidad de Sonora
2018
|
| オンライン･アクセス: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/815 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
