Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends

Alán Pavlovich-Abril; Ofelia Rouzaud-Sández; Ana Lourdes Romero-Baranzini; Reyna Luz Vidal-Quintanar; María Guadalupe Salazar-García

doi:10.1111/jfq.12103

Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends

Alán Pavlovich-Abril, Ofelia Rouzaud-Sández, Ana Lourdes Romero-Baranzini, Reyna Luz Vidal-Quintanar, María Guadalupe Salazar-García

Research output: Contribution to journal › Article

7 Scopus citations

Original language	American English
Pages (from-to)	30-39
Number of pages	10
Journal	Journal of Food Quality
DOIs	https://doi.org/10.1111/jfq.12103
State	Published - 1 Jan 2015

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Pavlovich-Abril, A., Rouzaud-Sández, O., Romero-Baranzini, A. L., Vidal-Quintanar, R. L., & Salazar-García, M. G. (2015). Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends. Journal of Food Quality, 30-39. https://doi.org/10.1111/jfq.12103

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author = "Al{\'a}n Pavlovich-Abril and Ofelia Rouzaud-S{\'a}ndez and Romero-Baranzini, {Ana Lourdes} and Vidal-Quintanar, {Reyna Luz} and Salazar-Garc{\'i}a, {Mar{\'i}a Guadalupe}",

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Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends. / Pavlovich-Abril, Alán; Rouzaud-Sández, Ofelia; Romero-Baranzini, Ana Lourdes; Vidal-Quintanar, Reyna Luz ; Salazar-García, María Guadalupe.

In: Journal of Food Quality, 01.01.2015, p. 30-39.

Research output: Contribution to journal › Article

TY - JOUR

T1 - Relationships between chemical composition and quality-related characteristics in bread making with wheat flour-fine bran blends

AU - Pavlovich-Abril, Alán

AU - Rouzaud-Sández, Ofelia

AU - Romero-Baranzini, Ana Lourdes

AU - Vidal-Quintanar, Reyna Luz

AU - Salazar-García, María Guadalupe

PY - 2015/1/1

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JO - Journal of Food Quality

JF - Journal of Food Quality

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