| 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
}
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 journal › Article
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 -