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., ... Irene Silvas-Garcia, M. (2019). VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS. Biotecnia, 21(1), 68-78.
Enrique Gerardo-Rodriguez, Jesus ; Ramirez-Wong, Benjamin ; Isabel Torres-Chavez, Patricia ; Irene Ledesma-Osuna, Ana ; Carvajal-Millan, Elizabeth ; Lopez-Cervantes, Jaime ; Vasquez-Lara, Francisco ; Irene Silvas-Garcia, Maria. / VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS. In: Biotecnia. 2019 ; Vol. 21, No. 1. pp. 68-78.
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title = "VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS",
keywords = "Part-baked bread, Part-baking time, Viscoelasticity, Bread volume",
author = "{Enrique Gerardo-Rodriguez}, Jesus and Benjamin Ramirez-Wong and {Isabel Torres-Chavez}, Patricia and {Irene Ledesma-Osuna}, Ana and Elizabeth Carvajal-Millan and Jaime Lopez-Cervantes and Francisco Vasquez-Lara and {Irene Silvas-Garcia}, Maria",
year = "2019",
language = "Ingl{\'e}s",
volume = "21",
pages = "68--78",
journal = "Biotecnia",
issn = "1665-1456",
publisher = "UNIV SONORA BLVD LUIS ENCINAS AND ROSALES SN, HERMOSILLO, CP 83000, MEXICO",
number = "1",

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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, vol. 21, no. 1, pp. 68-78.

VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS. / Enrique Gerardo-Rodriguez, Jesus; Ramirez-Wong, Benjamin; Isabel Torres-Chavez, Patricia; Irene Ledesma-Osuna, Ana; Carvajal-Millan, Elizabeth; Lopez-Cervantes, Jaime; Vasquez-Lara, Francisco; Irene Silvas-Garcia, Maria.

In: Biotecnia, Vol. 21, No. 1, 2019, p. 68-78.

Research output: Contribution to journalArticle

TY - JOUR

T1 - VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS

AU - Enrique Gerardo-Rodriguez, Jesus

AU - Ramirez-Wong, Benjamin

AU - Isabel Torres-Chavez, Patricia

AU - Irene Ledesma-Osuna, Ana

AU - Carvajal-Millan, Elizabeth

AU - Lopez-Cervantes, Jaime

AU - Vasquez-Lara, Francisco

AU - Irene Silvas-Garcia, Maria

PY - 2019

Y1 - 2019

KW - Part-baked bread

KW - Part-baking time

KW - Viscoelasticity

KW - Bread volume

M3 - Artículo

VL - 21

SP - 68

EP - 78

JO - Biotecnia

JF - Biotecnia

SN - 1665-1456

IS - 1

ER -