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 journalArticlepeer-review

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

Keywords

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

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