Original language | American English |
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Pages (from-to) | 248-255 |
Number of pages | 8 |
Journal | Interciencia |
State | Published - 1 Apr 2011 |
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
Research output: Contribution to journal › Article › peer-review