| Original language | English |
|---|---|
| Pages (from-to) | 68-78 |
| Journal | Biotecnia |
| Volume | 21 |
| Issue number | 1 |
| State | Published - 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.