VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS

Jesus Enrique Gerardo-Rodriguez, Benjamin Ramirez-Wong, Patricia Isabel Torres-Chavez, Ana Irene Ledesma-Osuna, Elizabeth Carvajal-Millan, Jaime Lopez-Cervantes, Francisco Vasquez-Lara, Maria Irene Silvas-Garcia

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)68-78
JournalBiotecnia
Volume21
Issue number1
StatePublished - 2019

Keywords

  • Part-baked bread
  • Part-baking time
  • Viscoelasticity
  • Bread volume

Cite this

Enrique Gerardo-Rodriguez, J., Ramirez-Wong, B., Isabel Torres-Chavez, P., Irene Ledesma-Osuna, A., Carvajal-Millan, E., Lopez-Cervantes, J., Vasquez-Lara, F., & Irene Silvas-Garcia, M. (2019). VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS. Biotecnia, 21(1), 68-78.