Effects of protein, shortening and yeast content on doughs visco-elastic properties and quality of French type bread

Elisa Magaña Barajas; Benjamín Ramírez Wong; Patricia Isabel Torres Chávez; Dalia Isabel Sánchez Machado; Jaime López Cervantes

Effects of protein, shortening and yeast content on doughs visco-elastic properties and quality of French type bread

Elisa Magaña Barajas, Benjamín Ramírez Wong, Patricia Isabel Torres Chávez, Dalia Isabel Sánchez Machado, Jaime López Cervantes

Departamento de Investigación y Posgrado en Alimentos

Research output: Contribution to journal › Article › peer-review

Original language	American English
Pages (from-to)	248-255
Number of pages	8
Journal	Interciencia
State	Published - 1 Apr 2011

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@article{668de553b5664e208738e250326eceda,

title = "Effects of protein, shortening and yeast content on doughs visco-elastic properties and quality of French type bread",

author = "Barajas, {Elisa Maga{\~n}a} and Wong, {Benjam{\'i}n Ram{\'i}rez} and Ch{\'a}vez, {Patricia Isabel Torres} and Machado, {Dalia Isabel S{\'a}nchez} and Cervantes, {Jaime L{\'o}pez}",

year = "2011",

month = apr,

day = "1",

language = "American English",

pages = "248--255",

journal = "Interciencia",

issn = "0378-1844",

publisher = "Interciencia Association",

}

TY - JOUR

T1 - Effects of protein, shortening and yeast content on doughs visco-elastic properties and quality of French type bread

AU - Barajas, Elisa Magaña

AU - Wong, Benjamín Ramírez

AU - Chávez, Patricia Isabel Torres

AU - Machado, Dalia Isabel Sánchez

AU - Cervantes, Jaime López

PY - 2011/4/1

Y1 - 2011/4/1

M3 - Article

SP - 248

EP - 255

JO - Interciencia

JF - Interciencia

SN - 0378-1844

ER -